RECIPE: Barnyard Millet (Jhangora) Khichdi

MAKES 4 SERVINGS

Ingredients

• 1.5 cups SaveAGram barnyard millet (jhangora) ⁣

• 1/3rd to 1/2 cup - SaveAGram green moong dal (split) ⁣

• 1 small carrot, diced ⁣

• A few French beans cut in 1 cm pieces

• 1/2 tsp SaveAGram cumin seeds⁣

• 1 tsp oil⁣

• 1 small chopped tomato⁣

• 1/2 tsp grated/pounded ginger ⁣

• 1 tsp SaveAGram turmeric ⁣

• 1/2 tsp cumin powder ⁣

• 1/2 tsp garam masala powder or 1/2 tsp SaveAGram coriander powder ⁣

⁣

Method

1. Heat a teaspoon of oil (coconut/sesame oil preferred).⁣

2. Add 1/2 teaspoon cumin seeds in the hot oil. When it splutters, add the ginger and fry a bit, then add the chopped tomatoes and all the powders. Sautee nicely. ⁣

3. Wash Jhanghora 3 - 4 times until water is clear. (Remember, it's straight from the village!)

4. Wash dal separately.⁣

5. Put Jhangora and dal in a steel pot and add 4 cups of water. ⁣

6. Add salt and the sauteed masala. ⁣Cook covered until desired consistency is reached.

7. Open and stir in a teaspoon of butter or ghee. ⁣Eat hot

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TIP - Use the water you wash the jhangora in to water your plants afterward. It's full of nutrients.