Millet and pulse khichado Recipe

Cooking Directions

• STEP 1.Rinse 1 cup of millet and 1/2 cup of mixed pulses (such as moong dal, masoor dal, and toor dal) in water.
• STEP 2.In a pressure cooker, heat 2 tablespoons of ghee or oil. Add 1 teaspoon of cumin seeds and let them splutter.
• STEP 3.Add 1 finely chopped onion, 1 teaspoon of ginger-garlic paste, and sauté until the onion turns golden brown.
• STEP 4.Add 1 finely chopped tomato, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Cook until the tomato softens.
• STEP 5.Add the rinsed millet and pulses, along with 4 cups of water. Close the pressure cooker and cook for 4-5 whistles or until the millet and pulses are cooked and soft.
• STEP 6.Once the pressure releases, open the cooker and give the khichado a gentle stir. Serve hot with yogurt or pickle.
• STEP 7.Cooking Tips: You can add vegetables like carrots, peas, or bell peppers to make the khichado more nutritious and colorful. Adjust the spice levels according to your preference.
• STEP 8.Storage and Serving: Leftover khichado can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Cooking Tips

• You can add vegetables like carrots, peas, or bell peppers to make the khichado more nutritious and colorful.
• Adjust the spice levels according to your preference.

Storage and Serving

• Leftover khichado can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving.