Millet is utilized like a grain however it is in fact a seed. This makes it normally sans gluten. It is the most soluble of all grains. It has much more fiber than earthy colored rice and has been utilized to assist with sugar cravings. Lemon millet rice is a fast millet dish that is solid, scrumptious and sustaining to the body.
Ingredients
- Little Millet - 1 cup
- Yellow Moong Dal - 2/3 cup
- Potato - 1
- Carrot - 1
- Beans - 7
- Cauliflower
- Green peas - 2
- Green Chili - 2
- Bay Leaf -1
- Ghee - 1 tsp
- Salt - 1 1/2 tsp
- Ginger Paste - 1 tsp
- Cumin seeds - 1 tsp
- Coriander Powder - 1 tsp
- Turmeric powder - 1 tsp
- Oil - 2 tbsp
Directions
- Wash little millet and moong dal independently and keep to the side.
- Heat oil in a tension cooker and add a straight leaf.
- Add potato and carrot and mix for few moments.
- Later add beans, green peas and cauliflower florets. Mix them for quite a while.
- Add salt and turmeric powder and blend them well.
- Next add ginger glue, green bean stew, cumin powder and coriander powder. Blend them well under low fire to abstain from consuming.
- Presently add moong dal and little millet into the cooker and blend in with every one of the flavors.
- Following 5 minutes add water in like manner and close the top of the strain cooker.
- Hang tight for 2 to 3 whistles under medium fire.
- When the strain discharges open the top and blend it in with a scoop cautiously.
- Right now assuming you feel the khichdi has doused all the water, you can add little water and bubble for few moments without the top.
- Check the flavoring and when the consistency is perfect, switch off the gas and shower ghee on top and serve hot with pickle or papad.
