Millet recipes: Healthy and tasty porridge
(kichidi with millets)
I am so happy to share an amazing millet recipe that I tried a week ago. It has all the necessary nutrients to relish as a complete meal. Millets are gluten-free grains and they are a rich source of proteins, magnesium, calcium, zinc along with fiber (read my blog on why you should be eating fiber rich diet for a clean gut here). The lentils, veggies and spices used in this recipe, not only add to the nutritional value, but also help in digestion.
You can have it for breakfast; lunch or dinner, whenever you want to eat something light and healthy. It tastes awesome When served hot and is good for detoxifying your body. You will be full and satisfied in your tummy, yet you won’t feel dull and lethargic after eating this. It’s very light on your stomach. When you have it for breakfast, it keeps you charged and active throughout the day.
Read my blog on millet diet here..
Note down the Ingredients you may need, before we jump into the procedure. This recipe serves 2 people.
Finger millet flour – 3 Tbsp
Foxtail millet – 1/4 cup, soak it in water for up to 3 hours
(You may substitute foxtail with little or barnyard millet based on the availability)
Ground nuts – 2 Tbsp (optional)
Pigeon pea lentils (toor dal) – 2 Tbsp
(You can use any other lentil of your choice if you don’t have toor dal at home, but toor adds an amazing aroma and flavour to the recipe. Undoubtedly my favourite :) )
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 1 sprig (8 to 10 leaves)
Fresh coconut (grated) – 1 tsp (optional)
Fresh fenugreek leaves (Methi leaves) – 1 cup
(You can add any other fresh leaves of your choice instead of methi)
Lemon juice – 2 tsp
Clarified butter or Ghee for garnish – 2 tsp
Salt to taste
Step 1: Soaking the millets in water
- soak the foxtail millets in water for 3 hours.
- Take the finger millet flour in a small bowl.
- Add sufficient water to make a slurry consistency and keep it aside for 15 min.
Step 2: Dry roast the spices for the aromatic Spice mix powder
- Take a pan and roast the ground nuts till they slightly change colour, and keep them aside.
- Roast the lentils till they release the aroma and slightly change colour and keep them aside
- Now roast the cumin, coriander, coconut and curry leaves till they release the aroma. Make sure you are not burning any of the spices. Switch off the heat.
- Let these ingredients cool down, and then grind them together in to a fine powder. This will be our spice mix powder that gives the necessary flavour, taste and crunch to our recipe.
Step 3: Bringing all the ingredients together
- Bring 1 cup water to a boil in a pot.
- Add the soaked foxtail millet and fenugreek leaves to this water. Close the lid and cook for about 2 to 3 minutes.
- Open the lid and add finger millet slurry to the boiling mixture. (Finger millet flour cooks in no time). Once you may want to stir this mixture to prevent any lumps that may form when we add the slurry.
- Add the spice-mix (dry roast powder prepared in step 2) and salt, and mix thoroughly. Close the lid and let it cook for 3 to 5 minutes.
- Switch off the heat.
- Add the lemon juice and stir it once.
Step 4: Ready to serve
- Serve this hot and delicious porridge.
- Add some ghee (clarified butter) on the top before serving.
Enjoy this ‘yummy’ and ‘good-for-tummy’ porridge with some chilled yogurt or Raita!!