2 Ways Khichdi

Millet Khichdi

Servings - 2 - 3

INGREDIENTS
Pearl millet - 150 grams
Split mung beans - 70 grams
Ghee - 40 milliliters
Mustard seeds - 1 teaspoon
Asafoetida - 1/8 teaspoon
Cumin - 1 teaspoon
Onions - 110 grams
Ginger - 1 tablespoon
Tomato - 110 grams
Carrot - 150 grams
Green Beans - 45 grams
Green peas - 110 grams
Green Chili - 1 tablespoon
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Curry leaves - 15 - 20
Water - 700 milliliters

PREPARATION
1. In a pan, add 150 grams pearl millet and roast for 2 - 3 minutes.
2. Now, in a another pan, add 70 grams split mung beans and roast for 2 - 3 minutes.
3. Heat 40 milliliters ghee in a pressure cooker, add 1 teaspoon mustard seeds, 1/8 teaspoon asafoetida, 1 teaspoon cumin and saute 3 - 5 minutes.
4. Add 110 grams onions, fry till translucent or until it turns golden brown in color.
5. Add, 1 tablespoon ginger and saute until a nice flavour comes out.
6. Now, add 110 grams tomato and saute until it turns soft and pulpy.
7. Then, add 150 grams carrot, 45 grams green beans, 110 grams green peas and saute on a medium flame for 2 - 3 minutes.
8. Add, 1 tablespoon green chili, 1/4 teaspoon turmeric, 1 teaspoon salt, 15 - 20 Curry leaves and mix it well.
9. Now, add roasted pearl millet, 70 grams split mung beans and mix it.
10. Add 700 milliliters water and cover it with lid.
11. Cook on medium heat for 3 whistles.
12. Garnish with coriander.
13. Serve.

Achari Khichdi

Servings - 2 - 3

INGREDIENTS
Split mung beans - 50 grams
Red lentils - 50 grams
Rice - 150 grams
Water - 300 milliliters
Water - 1.2 litres
Ghee - 2 teaspoons
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Ghee - 1 tablespoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Nigella seeds - 1/2 teaspoon
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Green chili - 1/2 teaspoon
Onions - 140 grams
Carrots - 100 grams
Green peas - 60 grams
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Mango pickle masala - 35 grams
Coriander - 1 tablespoon

PREPARATION
1. In a bowl, add 50 grams split mung beans, 50 grams red lentils, 150 grams rice, 300 milliliters water and soak for 30 minutes.
2. Take a pressure cooker, add the soaked lentils and rice in it, add 1.2 litres water, 2 teaspoons ghee, 1/2 teaspoon salt, 1/4 teaspoon turmeric and cover it with lid.
3. Cook until you hear 2 whistles.
4. Open the lid and remove it from heat.
5. Heat 1 tablespoon ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1/2 teaspoon nigella seeds, 1 teaspoon ginger, 1 teaspoon garlic, 1/2 teaspoon green chili and stir for 2 - 3 minutes.
6. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 100 grams carrots, 60 grams green peas and mix it well.
8. Cook for 8 - 10 minutes on medium heat.
9. Add 1/4 teaspoon turmeric, 1/2 salt, 1 teaspoon red chili and mix it well.
10. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
11. Open the lid and give it a nice stir.
12. Add 35 grams mango pickle masala and mix it well.
13. Now, add the cooked lentils and rice in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Remove it from heat.
16. Serve hot.