Korra & Moong dal Khichdi

This is a delicious, nutritious one-pot meal of Korralu/Foxtail Millets and moong dal. Vegans can omit ghee in this recipe. I used the moong dal with skin for more nutrition and high fiber content. This kichdi is very easy, quick to make and very light on the tummy.

These Italian Foxtail millets are good for nerve cleansing, treating joint related problems, and nerve related problems like fits and epilepsy. Foxtail millets has 8% of fiber.

In this moong dal khichdi, onions & tomatoes and mixed veggies (carrots, peas, corn, green bell peppers) are added. Moong dal is  healthy and easy to digest. This is the best option when you have stomach upset. It can also be served to small babies, since it is easy to digest. For small babies it is suggested to use skinned moong dal (without skin).

Preparation

PREP TIME: 5 MINS   COOK TIME: 20MINS  SOAK TIME – 2 HRS TOTAL TIME: 25 MINS  COURSE: MAIN COURSE  CUISINE: INDIAN          SERVINGS : 2

Ingredients

  • Korralu/Foxtail Millets – ½ cup
  • Moong dal with skin – ½ cup
  • Onion – 1/3 cup
  • Ghee – 2 tbsp.
  • Oil – 1 tsp
  • Cumin seeds – 1 tsp
  • Tomato – ½ cup
  • Salt – 1 tsp
  • Turmeric – ¼ tsp
  • Hing – pinch
  • Green chillies – 2 (can go up to 5)
  • Ginger – ½ tsp
  • Water – 3.5 – 4 cups

Instructions

  1. Rinse and wash moong lentils and korralu/Foxtail millets together. 
  2. Soak both of them for 30 minutes in water. It is better to soak millets for at least 2 hrs.
  3. Heat 1 tbsp ghee and 1 tsp oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.
  4. Sauté onions till translucent. No need to make onions light brown or golden brown.
  5. Once the onions become translucent, green chilli, hing and ginger.
  6. Add mixed veggies and turmeric. Mix.
  7. Add tomatoes. Saute till the tomatoes softens.
  8. Drain the millets and moong dal,  add them to the pressure cooker.
  9. Stir for a minute. Add water and salt. Stir well and check taste. Adjust salt.
  10. Close the lid tightly and pressure cook on a high flame for 3-4 whistles.
  11. Once it is cooked then top it with ghee while serving.
  12. Serve moong dal khichdi hot and can be served with papad, yogurt and accompanying salad.

step by step photo instructions

  1. Rinse and wash ½ cup moong dal and ½ cup korralu/millets together. 
  2. Soak both of them for 30 minutes in water. It is better to soak millets for at least 2 hrs.

3. Heat 1 tbsp ghee and 1 tsp oil in pressure cooker. Add 1 tsp cumin seeds. When cumin splutters then add 1/3 cup onions.

4. Sauté onions till translucent. No need to make onions light brown or golden brown. Once the onions become translucent, add 2 chopped green chillies, pinch of hing and ½ tsp ginger.

5. Add ¼ cup mixed veggies and ¼ tsp turmeric. Mix.

6. Add ½ cup tomatoes. Saute till the tomatoes softens.

7. Drain water and add the millets and moong dal to the pressure cooker. Stir for a minute.

8. Add 3.5 – 4 cups water and salt. Stir well and check taste. Adjust salt. Close the lid tightly and pressure cook on a high flame for 3-4 whistles.

9. Once it is cooked then top it with 1 tsp ghee while serving. Serve moong dal khichdi hot and can be served with papad, yogurt and salad.

Tips

  1. For thinner or soupy consistency, increase the amount of water.
  2. If it becomes too thick, then add some water and stir well. Keep on low flame to simmer till you get the right consistency.
  3. Any millets can be used.
  4. Moong dal with skin can be substituted by regular yellow moong dal.
  5. Ghee gives nice flavor to this. It is optional.
  6. Adding veggies are optional. Just onion and tomato are enough to make basic khichdi.
  7. Vegan people can omit ghee.

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