Sunday, March 12, 2017

Little Millet Kichdi

Little Millet/Same/Sama is one variety of millet from millet family. Now a days millets are consumed for healthy living. We can prepare many dishes using this millet. Sama/Same is used even on special days and during fasting days. I have tried Little Millet kichidi/Spicy Pongal.

Kichidy is a mixture of Rice/Wheat/Same/Navane  (Any one of them) and toor/moong dal mixture. Kichidi is also prepared using whole moong and any of the said grains.
For the healthy option many people have adopted millets in their regular diet. Millet  do wonders if followed strictly.
Let us see some benefits of eating " Little millet|" in our diet. 
Little millet is rich in dietary fiber and it has the excellent antioxidant properties. It helps to reduce the cholesterol level and helps in digestion. It has a good source of Vitamin B properties and gluten free. It helps to lower  type 2 diabetes. Improves the digestion and protect childhood astama.
No Onion or No Garlic is added in this Little Millet Khara Pongal.

You can have them for breakfast/lunch/dinner and even ladies kitty parties. Good to enjoy as brunch on holidays for the working women and lazy Sundays.
Lets see the recipe Now :

Things Needed :

Little Millet : 1 Cup
Moong dal : 1/2 Cup
Green chilly : 2
Grated ginger : 1 Teaspoon
Ghee : 2 to 3 Tablespoon
Cashew Nuts : 1 Tablespoon (Cut into small pieces)
Jeera/Cumin seeds : 1 Teaspoon
Pepper Pods : 1/2 Teaspoon
Curry Leaves : 8 to 10
Ingh/Asafoetida : A pinch
Coriander leaves : 2 Tablespoons
Salt : As Required


Method : 

1. Clean and wash little millet and keep it aside.
2. Clean and wash moong dal and drain all the water. Crush pepper pods and keep it aside.
3. Keep a pan add 1 tablespoon of ghee and fry washed moong dal for a minute.
4. Add 2 glasses of water and add washed little millet.
5. Let it cook nicely . (I have cooked moong and little millet in a big pan/vessel.

6. Wash and cut coriander leaves, curry leaves and cut (slit ) green chilly.
7.  Keep a big pan and add remaining ghee, jeera and crushed pepper. Add cut cashews.

8. Add slit green chilly and fry for 30 seconds. Add curry leaves and a pinch of ingh/Asafoetida.
9. Add cooked little millet and moong dal. Mix all the ingredients nicely.
10. Add a pinch of turmeric powder, grated ginger and salt. Let it cook for 3 to 4 minutes.
11. Stir in between so that it does not get burnt at the bottom.
12. Shift the ready " Little Millet Kichidi " to a serving dish. Add cut coriander leaves.

13. Add a tablespoon of ghee. Mix it well.
14. Serve with pickle, any type of chutney, papad and ghee.

Note :

Use of pressure cooker helps the dish to be fast. ( I have not used pressure cooker for cooking the ingredients). Adding more chilly is optional. Adding onions and garlic to pongal is optional. You can also add little grated coconut on the top. Ghee and pickle goes well with kichidi. Adding any other spices like garam masala , chat masala is optional.
Time : 20 Minutes
Serves : 2 to 3

 Pressure cooker helps the ingredients to cook faster.
You can also add all the ingredients together and cook in pressure cooker which is very east and fast. (optional).

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