Foxtail Millet Khichdi Recipe with Batata Aloo Nu Shaak
Description:
The Foxtail Millet Khichdi is a nutritious twist on the traditional Indian Khichdi. Traditionally, Khichdi is a comforting dish made with a combination of rice or millets, lentils, and vegetables, often served alongside Kadhi and a Batata Nu Shaak (Aloo Tamatar Sabzi). This variation uses Foxtail Millet, a wholesome grain, paired with yellow moong dal, creating a hearty, light meal. The dish is seasoned with aromatic spices like turmeric, cinnamon, and cumin, and is enriched with the comforting flavors of ghee and asafoetida. To complete the meal, the Khichdi is served with a warm, flavorful Batata Nu Shaak, making it a perfect option for a wholesome weeknight dinner.
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Foxtail Millet | 1/2 cup |
| Yellow Moong Dal (Split) | 1/2 cup |
| Fresh Ginger (grated) | 1-inch piece |
| Turmeric powder (Haldi) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1-inch stick |
| For the seasoning: | |
| Ghee | 1 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Whole Black Peppercorns (coarsely pounded) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Instructions
1. Preparing the Khichdi Base:
- Begin by thoroughly washing the foxtail millet and yellow moong dal (split lentils). Drain the water and set them aside.
- In a pressure cooker, add the washed millet and dal, followed by 3-1/2 cups of water, turmeric powder, grated ginger, salt, and the cinnamon stick. Mix gently to combine.
- Close the pressure cooker lid and cook on medium heat for 3 to 4 whistles. Afterward, turn off the heat and allow the pressure to release naturally. This will ensure that the Khichdi cooks thoroughly and attains a soft, mushy texture.
Note: If you prefer a different texture, you can adjust the amount of water. For a firmer Khichdi, reduce the water slightly.
2. Cooking the Khichdi in a Saucepan (Optional):
- Alternatively, you can cook the millet and dal in a regular saucepan. Place them in the saucepan along with 3-1/2 cups of water, turmeric powder, ginger, salt, and cinnamon.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer, stirring occasionally, until the Khichdi reaches a mushy consistency. Adjust the salt to taste.
3. Preparing the Seasoning (Tadka):
- In a small tadka pan, heat 1 tablespoon of ghee over medium heat.
- Once the ghee is hot, add cumin seeds, crushed black peppercorns, and a pinch of asafoetida (hing). Stir for a few seconds, allowing the spices to release their aroma.
- Pour this seasoned ghee over the cooked Khichdi and mix well, ensuring the flavors are evenly distributed.
4. Serving the Foxtail Millet Khichdi:
- Once the Khichdi is prepared and seasoned, serve it hot with Batata Nu Shaak (Aloo Tamatar Sabzi) on the side. This combination is not only delicious but also makes for a filling, wholesome dinner.
Tips:
- You can add vegetables like carrots, peas, or spinach to the Khichdi to increase its nutritional value.
- For extra flavor, you can garnish the Khichdi with fresh coriander leaves before serving.
Enjoy your Foxtail Millet Khichdi with Batata Nu Shaak, a nutritious and comforting meal perfect for a cozy weeknight dinner.
