Ingredients:
- Kodri (Foxtail Millet): ½ cup
- Moong dal (split yellow gram): ¼ cup
- Mixed vegetables (carrot, beans, peas, etc.), chopped: 1 cup
- Onion, chopped: 1 (optional)
- Ginger-garlic paste: 1 tsp
- Green chili, slit: 1-2 (as per taste)
- Cumin seeds: 1 tsp
- Mustard seeds: ½ tsp
- Asafoetida (hing): A pinch
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp (optional)
- Garam masala: ½ tsp
- Salt: To taste
- Water: 2 ½ cups
- Ghee or oil: 1 tbsp
- Fresh coriander leaves, chopped: For garnish
Preparation
Wash kodri (foxtail millet) and moong dal thoroughly.
Soak them in water for 30 minutes and then drain.
In a pressure cooker or heavy-bottomed pot, heat ghee or oil.
Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
Add chopped onions (if using), green chili, and ginger-garlic paste. Sauté until the onions turn translucent.
Mix in turmeric powder, red chili powder (if using), and garam masala.
Add the chopped vegetables and sauté for 2-3 minutes.
Add the soaked kodri and moong dal. Mix well.
Pour in 2 ½ cups of water and add salt to taste.
Pressure cook for 2 whistles or cook on a low flame in a pot until the kodri and dal are soft.
Once cooked, let the pressure release naturally (if using a cooker).
Garnish with chopped coriander leaves and serve hot with curd, pickle, or papad.
Servings: 2
Notes
- Kodri (foxtail millet) is gluten-free, high in fiber, and rich in essential nutrients, making it great for digestion and managing blood sugar levels.
- You can add spices like cinnamon or bay leaf for enhanced flavor.
- Adjust the water quantity for your preferred consistency—more water for a softer, porridge-like texture.
