Mixed vegetables + Moong Dal+ Little Millet Kichidi
Heat a pan, add millet and dry roast over low flame for 1 – 2 mins. It should be hot to your touch. Transfer to a bowl.
Add moong dal to the pan and dry roast it for 10-20 seconds. Transfer it to the same bowl.
Heat a pressure pan with oilor gher. Temper with mustard seeds and asafoetida. When the mustard splutter, add cumin seeds and let it sizzle. Add onions and cook till it turns translucent.
Add tomato, ginger and saute for a few seconds. Add chopped vegetables, green chilies, curry leaves, peas and mix well.
Add turmeric powder, curry powder, dry roasted millet, yellow or green moong dal and give a quick mix.
Add tamarind pulp , salt, mix well, close the cooker and cook for 3 whistles over low flame.
After the pressure is released, open the cooker and mash gently. Millet khichdi is ready. Serve hot with some ghee drizzled on top with chutney, curd raita or pickle.
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