There is some good news and some not so good news. The good news is that the government here has found a deadline by which time the heat wave will go away. The bad news is that that deadline is June. So we are stuck with this hot weather for another two months.
Most of our diet now is in the liquid state. We almost survive on water and juices and when I do have to cook, I resort to one pot meals because that would mean less time in the heat of the kitchen. This khichadi recipe is perfect because it is a whole meal in itself and not to mention nutritious and easy to make.
I have replaced the rice with millets in my regular khichadi recipe which usually goes like – toss in rice, any lentil and whatever veggies are on hand, cook and eat. Since we are trying to eat more millets, I am trying them out in different dishes. I have tried this recipe with all the millets and it works just fine. So take your pick and try this out –
WHAT WE NEED
Millet (any one) 1 1/4 cup
Split yellow lentil 1/3 cup
Oil 4-5 tsp
Cumin seeds 1/2 tsp
Garlic 2 cloves
Onion, medium 1
Mixed vegetables 1 1/2 cups (see Notes)
Water 5 cups
Red chilly powder 1/2 tsp
Garam masala powder 1/2 tsp
Salt To taste
Coriander leaves To garnish
Ghee 1 tbsp
WHAT TO DO
- Soak the millet and lentil in a bowl
- Heat oil in a pan and add the cumin seeds
- Finely chop the garlic and onion and add to the pan
- Once the onion is translucent, add the vegetables and mix well.
- Cook for 3-4 minutes on medium flame
- Drain the water from the millet and lentil
- Add them to the pan and mix well.
- Add the water, red chilly powder, garam masala and salt.
- Mix well, cover and cook on medium – high flame for 7-8 minutes
- Check to see if the water has been absorbed and the millets are completely cooked, else add another 1/2 cup of water and cook for 3-4 minutes till done.
- There is no specific combination of vegetables to be added. Any or all of these can be added – French beans, carrots, mushroom, sweet corn, baby corn, cabbage, spinach, capsicum, tomatoes, brocolli, etc.
- If you have any leftover vegetables, they can be added once the millets are cooked completely.
- Tour dal, masoor dal, moong dal can also be added instead of the split yellow lentil.
- The lentils and millets need to be soaked in water for around ten minutes. If you soak them and start cooking the vegetables, then they would be sufficiently soaked by the time they need to be added to the pan.
This is my entry for the Blogging Marathon under the theme ‘Quick dishes’
Check out the Blogging Marathon page for other marathoners doing this BM.
That’s a healthy and perfect for my dinner nice one…
Healthy and filling khichdi.
This is one such healthy and delicious kichadi.
That’s a healthy and yummy looking khichdi. Not happy to hear that you guys have to suffer 2 months of severe heat. Take care.
Millets kichadi is great idea. very nice.
healthy and filling khichidi
Healthy and protein packed khichadi, love to finish that plate.
Heat wave for another 2 months sounds terrible Sowmya. Hope you guys get a respite soon.
Millets Khichadi sounds healthy & nutritious.
this is exactly what I have been looking for – tasted khichdi for the first time when I was in India and LOVED it and since I came home with a millet variety from India wanted to utilize it in a khichdi – will definitely be trying this recipe soon
Such an interesting way to make with millets..good one..