Millet Khichdi
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Ingredients
1/2 cup organic millet
1 cup organic yellow pigeon pea (toor dal)
1 tsp organic mustard seeds
1/2 tsp organic fennel seeds
Sea rock salt (to taste)
2 tablespoons A2 ghee or organic cold-pressed oil
Finely chopped vegetables of your choice (e.g., carrots, peas, beans)
1/2 cup grated coconut
2 cloves
1/2 inch cinnamon stick
Fresh coriander leaves (for garnish)
4 cups water
Method
Rinse the millet and yellow pigeon pea thoroughly. Soak them in water for about 30 minutes.
Heat a pressure cooker over medium heat and add the A2 ghee (or oil).
Once the ghee is hot, add the mustard seeds and let them splutter.
Add the fennel seeds and sauté for a few seconds until fragrant.
Add the finely chopped onions and vegetables of your choice. Sauté until the onions are translucent and the vegetables are slightly tender.
In a blender, combine the freshly grated coconut, cloves, cinnamon stick, and a handful of fresh coriander leaves. Blend until you get a smooth paste.
Add the blended coconut spice paste to the sautéed vegetables in the pressure cooker. Fry the mixture for about 2-3 minutes, stirring continuously to prevent sticking.
Drain the soaked millet and yellow pigeon pea. Add them to the pressure cooker with the vegetables and coconut paste. Roast them together for about 2-3 minutes, or until you get the aroma of ghee.
Add turmeric powder and sea rock salt to taste. Mix well.
Pour in 4 cups of water and stir everything to combine.
Close the pressure cooker lid and cook for about 4-5 whistles, or until the millet and pigeon peas are fully cooked and the mixture has a porridge-like consistency.
Once the pressure releases naturally, open the cooker and give the khichdi a good stir.
Garnish with freshly chopped coriander leaves.
Serve hot, optionally with a side of yogurt or pickle.
Enjoy your nutritious and flavorful Millet and Yellow Pigeon Pea Khichdi!
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