Millet Khichdi

Ingredients

• ½ cup barnyard millet (jhangora)
• ½ cup split green gram with skin (chilkewali moong dal)
• ½ cup kodo millet
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 inch cinnamon 
• 8-10 black peppercorns
• ¼ teaspoon asafoetida (hing)
• 1 inch ginger, chopped
• 2 green chillies, chopped
• Tempering
• 1-2 tablespoons ghee + for drizzle
• 1 medium onion, chopped
• Salt to taste
• 2-3 tablespoons fresh coriander leaves, chopped
• Fresh coriander sprigs for garnish

Method

1. Take banyard millet, split green gram with skin and kodo millet in a big bowl and wash thoroughly 2-3 times. Drain the water.
2. Heat ghee in a pressure cooker, add cumin seeds and once they start to change colour, add cinnamon, black peppercorns, asafoetida, ginger and green chillies, mix and sauté for 1 minute.
3. Add drained millets, 3 cups water and salt and mix well. Cover the cooker with the lid and cook on medium heat till 2-3 whistles are given out.
4. Open the cooker once the pressure reduces completely and mix the millets well.
5. For the tempering, heat ghee in a non-stick pan, add onion and sauté till translucent.
6. Add salt, 1 tablespoon coriander leaves and 1½ cups water and mix well. Cook for 2-3 minutes
7. Add remaining coriander leaves, mix well and transfer the khichdi into a serving bowl.
8. Drizzle some ghee, garnish with coriander sprig and serve hot with kadhi.