Millet Moong Dal Khichdi is a very healthy as well as a delectable recipe, and also very simple to prepare. It is a boom for those who are suffering from diabetes and heart disease; they can very well include this recipe in their diet chart.
In this recipe, I am using Kodo millet, which is highly nutritious due to the presence of carbohydrates, proteins, dietary fibers, and also vitamins like niacin, riboflavin, and minerals like calcium, iron, and phosphors. Kodo millets are also rich in antioxidants and control lipid profile, fighting against cancer and malnutrition.
This khichdi is prepared along with moong dal and Gobindobhog rice(aromatic raw rice), mixed with different types of seasonal vegetables, tempered with bay leaves and cumin seeds.
Equipment used
- Kadai / Fry pan
- Spatula
- Serving plate
- Knife
Ingredients
- Kodo millet(soaked)-1 cup
- Moong dal-1/4th cup
- Gobindobhog rice-1/4th cup
- Cumin seeds-1/2 tbsp
- Potato (cut into medium size)-1
- Pointed gourd (cut into medium size)-2
- Bay leaves-2
- Red chilies-3
- Turmeric powder-1/2 tbsp
- Coriander powder-1/2 tbsp
- Chopped coriander leaves-2 tbsp
- Ginger (grated) -1 tbsp
- Capsicum (cut into small size)-1/4th cup
- Carrot (cut into small size)-1/4th cup
- Tomato (cut into small size)-1/4th cup
- Ghee-1 tbsp Salt
- Oil-2 tbsp
- Chopped coconut-2 tbsp
- Salt
How to make Millet Moong Dal Khichdi
Take Kodo millet, moong dal, and Gobindobhog rice; wash them thoroughly and allow them to soak for 2-3 hours
Heat oil in a pan and add the curry cut potato and pointed gourd and fry them well
Once done, take them out from the oil and keep them aside
Add cumin seeds, red chili, and bay leaf for tempering on the same oil
As they start spluttering add the soaked millet, dal, and rice and mix them well
Now add tomato and ginger followed by turmeric powder, salt, and coriander powder, and stir them for 2-3 minutes on high flame
Add the fried potato and pointed gourd and mix them well
Now add sufficient water and mix them well
Cover the lid and allow them to cook for 20 minutes on low flame
After 20 minutes open the lid; heat ghee in a tadka pan, temper with red chili, cumin seeds, and chopped coconut, and spread over the khichdi. Serve hot with any curry.
My other related posts are
- Bhoger khichuri Recipe
- Exciting Recipe of Bhagalpuri Khichdi
- how to make chingrir bhuna khichuri/prawn Polenta
- How to make Sabudana Khichdi
Millet Moong Dal Khichdi
Equipment
- A kadai or a fry pan
- Spatula
- Serving plate
- knife
Ingredients
- 1 cup Kodo millet
- 1/4 cup Moong dal
- 1/4 cup Gobindobhog rice
- 1/2 tbsp cumin seeds
- 1 Potato(cut into medium size)
- 2 pointed gourd/potol (cut into medium size)
- 1 bay leaves
- 3 whole red chili
- 1/2 tbsp turmeric powder
- 1/2 tbsp Coriander Powder
- 2 tbsp chopped coriander leaves
- 1 tbsp ginger (grated)
- 1/4 cup capsicum(cut into small size)
- 1/4 cup tomato(cut into small size)
- 1/4 cup carrot(cut into small size)
- 2 tbsp coconut (chopped)
- 2 tbsp oil
- 1 tbsp ghee
- salt
Instructions
- Take kodo millet, moog dal and Gobindobhog rice; wash them thoroughlyand allow them to soak for 2-3 hours
- Heat oil in a pan and add the curry cut potato and pointedgourd and fry them well
- Once done, take them out from the oil and keep them aside
- Add cumin seeds, red chili and bay leaf for tempering on thesame oil
- As they start spluttering add the soaked millet, dal andrice and mix them well
- Now add tomato and ginger followed by turmeric powder, saltand coriander powder and stir them for 2-3 minutes on high flame
- Add the fried potato and pointed gourd and mix them well
- Now add sufficient water and mix them well
- Cover the lid and allow them to cook for 20 minutes on lowflame
- After 20 minutes open the lid; heat ghee in a tadka pan,temper with red chili, cumin seeds and chopped coconut, and spread over thekhichdi. Serve hot with any curry.