MIXED VEGETABLE MILLET KICHDI

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by: Maa Simply too good






Humble and a number one Detox dish. Works excellent for dinner but can contest for breakfast as well. Make it with Millet of your choice, which are the new / actually age old rediscovered wonder grains.




ingredients

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serves: 4

1 1/2 cups Millet

1 Onion

1 Tomato

2 Carrots

9 Beans

1 Potato

1 tbsp Peas

4 cloves Garlic

1 inch Ginger

2 Green chilies

3 tsp Ghee/Coconut oil

1/4 tsp Turmeric powder

1 leaf Bay

3 cloves

1 inch Cinnamon

1 Black cardamom

1 tbsp Coriander leaves

Nutrition Facts
MIXED VEGETABLE MILLET KICHDI

Servings Per Recipe: 4

Amount per Serving

Calories: 407

  • Total Fat: 7.1 g
  •     Saturated Fat: 3.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 39.4 mg
  • Total Carbs: 75.9 g
  •     Dietary Fiber: 10.9 g
  •     Sugars: 5.4 g
  • Protein: 11.4 g
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preparation

1.  Dry roast the millet in a pan till a nutty smell whiffs past your nose. Rinse the millet well. Set aside.

2.  Chop all the vegetables to fines dices, slit the green chilies length wise and julienne the garlic and ginger.

3.  Take a pressure cooker pan add ghee or coconut oil, then add bay leaf, cloves, garlic, ginger, green chilies and onions.

4.  Saute the onions till translucent, add turmeric powder for a sunny golden colour, then add the chopped tomatoes, carrots, beans, peas and potatoes.

5.  Pour in 4 - 4 1/2 cups of water and then the rinsed millet and close the cooker lid without the weight on a slow flame for about 7 mins till you see steam coming out of the vent. Switch off the heat and place the weight on the cooker and let it sit for 10 - 15 mins. Mix well before serving and garnish with chopped coriander leaves.

6.  Mmmm..Fragrant aroma that fills your kitchen tells you millet khichdi is ready for plating along with coconut chutney.

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