Time taken:45 minutes
Serves : 2
Millets is a part of the menu in my house due to its goodness. I have already put up Barnyard millet idli and masala upma and this being the third recipe of this particular millet. This millet does not cook into separate grains like long grained rice. It is a bit sticky and stays a bit soggy but when cooled will be grainy. They are smaller version of Sabudana pearls look wise. This particular recipe is similar to the Moongdal kichadi but tastes really yummmm!!! Here it goes….
What you need to have:
1. Varai/Barnyard millet – 1/2 cup
2. Moongdal -3 tablespoons
3.Water – 1 and 1/2 cup(to cook dal & millet)
Ingredients of Seasoning & Garnishing:
1. Cooking oil – 1 Teaspoon
2. Pepper – 1/2 Teaspoon(crushed)
3. Cumin seeds – 1/2 Teaspoon
4. Cashews – 4-5
5. Curry leaves – 1-2 Sprigs
6. Ginger – 1/2 Teaspoon(finely chopped)
7. Turmeric powder – 1/4 Teaspoon
8. Asafoetida powder – 1/8 Teaspoon
9. Ghee/Cooking oil – 1 Teaspoon
10. Fresh grated coconut – 2 Teaspoons
What you do with what you have:
2. Transfer roasted Moong dal and the kodo millet to the cooker adding required quantity of water and cook till soft. On releasing of the pressure keep it aside.
3. Place a wide skillet on medium flame with 1 teaspoon of cooking oil in it. When heated add cumin seeds to it. When it splutters, add cashews and fry till crispy. When done, add chopped green chili, ginger and curry leaves to it. When done, add asafoetida powder , Pepper powder and turmeric powder and stir well.
4. When done, add cooked dal-millet mix from step-1 to it and give a stir adding required quantity of salt. Also add required quantity of water to it to bring it to the required consistency. Also add fresh grated coconut to it. Cooked Dal & millet mix being added to the seasoning
5. Bring the mix to boil on low flame as it will catch the bottom of the pan if on high flame. Add a little water to bring it to the required consistency checking for salt. Switch of the flame and garnish with chopped cilantro and fresh grated coconut. Yummmmmm!!! The dal& millet mix being added and adjusted to the required consistency
6. Transfer it to a serving plate and enjoy with pickle and any side dish of your choice.
Time taken: 45 minutes
Serves : 2
Good to remember: 1. Roasting Moong dal is to avoid the raw smell to the dish on cooking.
2. Proportion to dal and millet can be changed as needed.
3, One can even add some veggies of her choice if needed.