Khichdi on a rainy day? Yes, that’s what we all want. Let’s go into the details of this healthy and gluten free Millet Khichdi with Kale.
Servings - 3 to 4
Ingredients:
1.Kale - 5 oz (142g) - Can be replaced with any green like spinach, amaranth etc
2.Foxtail millet/ Korralu/ Thinai - 1cup
3.Toor dal/ Arhar ki dal/ Kandi pappu - 3/4 cup
4.Onion - 1 medium sized
5.Tomatoes - 2
6.Green chilis -4 or Serrano peppers - 2
7.Turmeric - 3/4 tsp
8.Red chili powder/ Red pepper powder - 1.5 tsp
9.Rasam powder - 1.5 tbsp
10.Tamarind paste - 1 tbsp (or soak a small piece of tamarind and extract the juice)
11.Water - 5 cups
12.Ghee - 2 tsp
Tempering ingredients:
1.Hing/ Inguva/ Asafoetida - A pinch
2.Mustard seeds/ Rai/ Aavalu - 1.5 tsp
3.Cumin seeds/ Jeera - 1 tsp
4.Ghee - 2 tsp
5.Curry leaves
Procedure:
1. Soak Foxtail millet for 6 hours to overnight. Soak Toor dal for 30 mins - 1 hour.
2. In a pressure cooker, add 2 tsp ghee and fry onions, green chilis on a medium flame for 3-4 mins.
3. Add tomatoes and fry them for a minute.
4. Add 5 cups of water including the soaked dal and millet water + turmeric + Kale and bring it to a boil.
5. Add the soaked dal and millet mixture and cook for 2 whistles.
6. Once the pressure is released, add red chili powder, rasam powder, tamarind paste and some water and cook it on a medium low flame for 7-10 mins.
7. On a medium low flame, in a tempering pan, add ghee and fry hing + dried red chili + mustard seeds. Let the seeds splutter.
8. Add cumin seeds followed by curry leaves.
9. Incorporate this tempering into the porridge.
10.Close the lid, wait for 3-4 mins before serving.
11.Serve it with yogurt/ curd/ dahi and papad or chips.
*COPYRIGHTS RESERVED*
Негізгі бет Тәжірибелік нұсқаулар және стиль Korralu (Thinai) Khichdi / Foxtail Millet & Kale / Kale Recipe / Palak khichdi / Millet recipes
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