Millet Khichdi

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!