Little Millet and Moong Dal Khichdi

Ingredients

• little millet — 80 g
• moong dal (split green gram) — 80 g
• ghee — 10 g
• mustard seeds (rai) — 5 g
• cumin seeds (jeera) — 5 g
• green chilli — 1 no.
• curry leaves — 6-8
• pepper (optional; mentioned in the method only)
• walnut pieces (a few)
• turmeric powder — 1/4 tsp
• ginger (optional)
• salt (to taste)
• water — 1 3/4 cups (named in the method)
• vegetables of your choice (carrots, beans, corn)
• coriander leaves (to garnish)

Method

1. Rinse the little millet and moong dal together two or three times and drain.
2. Warm the ghee in a pressure cooker. Add the mustard and cumin; once they splutter, add the green chilli, curry leaves and the pepper if you are using it.
3. Tip in the millet and dal and fry until they smell toasty.
4. Add the walnuts and stir briefly.
5. Pour in the 1 3/4 cups of water with the salt, turmeric and the ginger if using. Boil hard until the water drops to the level of the grains.
6. Add the vegetables, close the cooker and cook for 2 whistles. Let the pressure drop by itself.
7. Garnish with coriander and serve with a chutney or any side dish.