Foxtail millet or regionally known as korra rice/thinai rice/kangni/navane has come under the spotlight for a variety of health reasons. Studies have shown this millet to benefit patients with diabetes greatly not only in management of their blood sugar but also in keeping their lipid profile in the much desirable range (even the good HDL cholesterol). Malting of this millet has shown to increase the bioavailability of minerals! It is high time you replace rice with korra rice for a healthy khichdi.
Serving: 1 bowl( 200 g)
Cooking time: 45 minutes
Level of cooking: moderate
- Onion – 1
- Green chilli -1-2 slit
- Ginger – 1 inch piece finely chopped
- Foxtail millet/ thinai – 1/2 cup
- Moong dal split yellow variety – 1 tbsp (optional)
- Turmeric powder – a pinch
- Oil- 1/4 tsp
- Salt as needed
- Carrot -1 medium size
- Beans -3-4
- Tomato -1/2 a tomato
- Drumstick leaves – fistful
For the seasoning
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Cumin seeds -1/2 tsp(optional)
- Whole black pepper – 2-3
- Red chilli – 1(optional)
- Hing – a pinch(optional)
- Curry leaves – few
- Chop all the vegetable into medium sized pieces.
- Wash and soak millets along with moong dal in 1 1/2 cup of hot water for 2 -2 1/2 hours.
- Heat oil in a pressure pan, add mustard seeds, when it splutters, add urad dal, cumin seeds, red chillies, hing, black pepper and curry leaves.
- Add chopped onions, ginger, green chillies and saute until onions turn pink.
- Then add all the vegetables, drumstick leaves, turmeric powder, salt needed and saute for 2-3 minutes.
- Add the soaked millet along with the water. Check for salt by tasting the water.
- Close the cooker and cook for 2 whistles on medium flame, then simmer for another 5 minutes and switch it off. Once the pressure subsides, open the cooker, add a tsp of ghee and mix the khichadi well.