Healthy Barnyard Millet & Ragi Khichdi Recipe – Nutritious Indian Comfort Food

Barnyard Millet and Ragi Khichdi Recipe

Description:
Barnyard Millet and Ragi Khichdi is a hearty and nutritious dish that’s perfect for a wholesome dinner. This recipe combines the goodness of barnyard millet, yellow moong dal, and ragi (finger millet), offering a comforting, mildly spiced meal. It is rich in fiber, proteins, and minerals, making it an excellent choice for a healthy vegetarian diet. The dish can be made in a pressure cooker or a saucepan, depending on your preference for cooking time and texture. For an extra flavor boost, a simple tadka (seasoning) of cumin, black pepper, and asafoetida is added to finish off the dish. This khichdi pairs beautifully with a side of Batata Nu Shaak (Aloo Tamatar Sabzi), a traditional Indian potato and tomato curry, for a complete meal.

Ingredients:

Nutritional Information (per serving):

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Servings: 4

Cuisine: North Indian

Course: Dinner

Diet: Vegetarian

Instructions:

1. Soak the Ingredients:
   To begin preparing the Barnyard Millet and Ragi Khichdi, start by soaking the barnyard millet, ragi seeds, and yellow moong dal together in water. Make sure to soak them for at least 4 hours. Soaking the ragi seeds helps them cook faster, ensuring a smoother texture in the khichdi.

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2. Cook in a Pressure Cooker:
   After soaking, drain the water and transfer the millet, dal, and ragi to a pressure cooker. Add 3 ½ cups of water, turmeric powder, grated ginger, salt, and cinnamon stick. Stir to combine. Close the lid of the pressure cooker and cook on medium heat. Allow the cooker to whistle 3 to 4 times. Once done, turn off the heat and let the pressure release naturally.

   If you prefer to cook in a saucepan instead of a pressure cooker, place the soaked ingredients in the saucepan. Add the same amount of water, turmeric powder, ginger, salt, and cinnamon. Cover the pan and cook the mixture over low heat until the khichdi becomes mushy and the grains are soft.

3. Prepare the Tadka:
   While the khichdi is cooking, prepare the tadka (seasoning) for added flavor. Heat 1 tablespoon of ghee in a small pan over medium heat. Once the ghee is hot, add cumin seeds, crushed black peppercorns, and asafoetida. Let the spices sizzle and release their aroma. Stir for a few seconds, ensuring the spices do not burn.

4. Combine the Tadka with Khichdi:
   Once the khichdi is cooked, open the pressure cooker or saucepan. Stir the khichdi well to mix the ingredients thoroughly. Pour the prepared tadka over the khichdi and give it one final stir to combine all the flavors.

5. Adjust the Consistency and Serve:
   If you prefer a thinner or thicker consistency, you can adjust the amount of water accordingly. Taste the khichdi and adjust salt if necessary.

6. Serve and Enjoy:
   Serve the Barnyard Millet and Ragi Khichdi hot, alongside a serving of Batata Nu Shaak (Aloo Tamatar Sabzi), for a complete and wholesome meal.

Tips & Variations:

• Texture Adjustments: If you prefer a less mushy khichdi, reduce the water to 3 cups instead of 3 ½ cups and cook accordingly.
• Add Vegetables: You can enhance the nutritional value of the khichdi by adding vegetables like carrots, peas, or spinach to the cooking process.
• Spices: Feel free to experiment with other spices like cumin powder, garam masala, or coriander powder to suit your taste.
• Vegan Option: If you prefer a vegan version, substitute the ghee with coconut oil or vegetable oil.

Enjoy your warm, nutritious, and satisfying Barnyard Millet and Ragi Khichdi, perfect for a cozy dinner or as part of your regular healthy meal rotation!