Rainy Day Recipe - Foxtail Millet Khichdi with Moringa Leaves

Rainy Day Recipe - Foxtail Millet Khichdi with Moringa Leaves

During the hot summers when water was scarce, farmers in India took to cultivating millets because they were a hardy drought resistant crop. Millets disappeared from the Indian diet for a decade before making a comeback sometime after 2010. People who wanted to jump on the gluten free bandwagon began to use millets as a staple substitute for rice and wheat. But millets are a hardy grain and must be cooked in a specific manner to be digested and absorbed easily.

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Desi ghee
is an important ingredient which helps in breaking down millets during digestion. Millets are high in zinc, magnesium, calcium and a source of protein as well.

Eating millets without adding ghee, either in a non-stick pan or air fryer will put a lot of stress on the digestive system and have an adverse effect on health. Most heirloom recipes with millets contain ghee because it is a vital aid to carry the nutrients into the body. Pre-soaking the millets for a few hours (preferably in hot water) and discarding the water will help remove some anti nutrients like phytic acid.

Recipe for Millet Kichdi with fresh Moringa leaves

  • Foxtail Millet  (Sabut Kakum / Kang / Tenai) - 1 Cup  - wash well and soak for 1 hour
  • Tur Dal -½ Cup - soak for 1 hour
  • Moringa greens - 1 Cup chopped fine
  • Onion - 1 chopped fine
  • Tomatoes - 3 chopped fine
  • Green chillies - 4-5
  • Ginger - 1 tsp chopped fine
  • Garlic - 4 cloves - chopped fine
  • Desi Ghee - 3-4 Tbsp
  • Asafoetida - a pinch
  • Turmeric powder -1/2tsp
  • Red chilli powder -1 tsp
  • Salt to taste
  • Cumin seeds -1 Tbsp
  • Water - 2 Cups
Foxtail millet khichdi

Steps to Prepare The Millet Kichdi

  • Heat ghee in a pressure cooker.
  • Add the asafoetida and cumin.
  • Once the aroma arises, add the green chillies, onion, ginger  and garlic and saute.
  • Add the tomatoes and saute.
  • Add turmeric powder, red chilli powder and mix.
  • After the tomatoes cook well add the greens. Saute well.
  • Drain and add the millets and the tur dal.
  • Mix well and let cook for a few minutes.
  • Add water and salt and let it come to a boil.
  • Cover the lid, add the weight and let it come to two whistles.
  • Take off the fire and let it cool.
  • Once the pressure comes down, remove the lid and transfer to a serving plate.
  • Add a dollop of ghee on top and serve warm.

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