In my childhood, just like other kids, I didn’t like vegetables. But once during my summer vacation, I visited my Nanighar (maternal grandmother’s house). My Nani was a super cook. I became sick for two days due to a change in weather. My Nani made this millet khichdi with lots of vegetables and less spices. The khichdi was really awesome. Here, I am sharing the recipe for the Keon Dana khichdi but made in my style.
Foxtail Millet Khichdi
Foxtail Millet – 2 cups
Moong Masoor dal – 1/2 cup
Onion – 1
Ginger-green chilli paste – 2 tspn
Tomato – 1
Chopped Beans – 1 bowl
Carrot – 2
Chopped Cauliflower – 1 bowl
Chopped capsicum
Peas – 1 bowl
Turmeric powder – 1 tspn
Cumin powder – 1 tspn
Red chilli powder – 1 tspn
Coriander powder – 1 tspn
Salt to taste
Oil – 1 tbspn
For Tadka (seasoning)
Baby onion – 15
Dry red Kashmiri chilli – 1
Cumin seeds – 1 tspn
Red chilli powder – 1 tspn
Ghee (clarified butter) – 1 tbspn
Soak the millet with enough water for 3-4 hours. In a pressure cooker, heat oil & fry chopped onion, tomato and ginger-green chilli paste for a few minutes. Add chopped veggies, salt and spices. Cook it for a few more minutes. Add soaked millet, soaked dal and cook it for five minutes. Add water and pressure cook it with four-five whistles. Now, in a tadka pan, heat ghee and add dry red chilli, baby onion, cumin seeds and red chilli powder. Fry it for a few minutes. Add it to the khichdi. Add a tablespoon of ghee over it and enjoy with papad.
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Brishti Ghosh is a food influencer from Maharashtra