Mixed Millet Kichadi
The Mixed Millet Kichadi is an authentic Indian recipe that is exceptionally nutritious yet light on the stomach.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.trenpa.in.
Cooking tools:
- Pressure cooker
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Fine-mesh sieve
- Kitchen scale
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- Mixed millets – 200 grams (50 grams each of Kodo Millet, Foxtail Millet, Little Millet and Barnyard Mille)
- Onions (finely chopped) – 3 nos. (Medium size)
- Green chillies (cut in two) – 3 nos.
- Red chillies (cut in two) – 2 nos.
- Ginger (finely minced) – 2” piece
- Carrots (finely chopped) – 2 nos.
- Beans (finely chopped) – 100 grams
- Fresh Green Peas – 50 grams
- Tomato (finely chopped) – 1
- Oil for cooking – 3 to 4 tablespoons (We have used Coconut Oil here)
- Ghee – 1 tablespoon (Clarified Butter or Melted Butter)
- Water – 750 ml
- Mustard – 1 teaspoon
- Broken Black gram dhal – 1 ½ teaspoon
- Bengal gram dhal – 1 ½ teaspoon
- Asafoetida – ¼ teaspoon (optional)
- Curry leaves – a few
- Chopped coriander leaves – a few
- Salt to taste
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