Millet Khichdi Recipe: In the rural areas of Rajasthan, millet khichdi holds special significance during the winter months. This nutritious, traditional dish helps keep the body warm and improves digestion. It is prepared with millet, split green gram (moong dal), a little rice, and a tempering of clarified butter (ghee). The spicy tempering of cumin seeds, asafoetida, garlic, onion, and green chilies enhances its flavor. In rural areas, it is especially popular as a breakfast dish.

Millet khichdi is extremely beneficial for health. It is eaten with great relish in the rural areas of Rajasthan. The preparation method is simple. So, let's tell you how to make millet khichdi and share the recipe. First, put the millet, split green gram, rice (optional), salt, and about one glass of water in a pressure cooker. Let the cooker whistle about five times. After the whistles, open the lid of the cooker to release all the steam.

Now, place a pan on the gas stove and add two tablespoons of ghee. Let the ghee heat up properly, and then add cumin seeds. When the cumin seeds turn golden brown, add asafoetida and turmeric powder. Add finely chopped garlic, onion, red chili powder, and finely chopped green chilies, and let them fry well. You can also add a little fresh coriander.

Now, add the cooked millet, split green gram, and rice from the pressure cooker to the pan with the ghee and stir continuously with a spoon over low heat for about 8 to 10 minutes. Once fully cooked, the delicious millet khichdi is ready.

Eating millet khichdi in winter keeps the body warm and improves immunity. Millet contains fiber, which keeps our digestive system strong. In villages, elderly people especially enjoy eating it during the winter season.

To make the millet khichdi even more delicious, you can also add peas and ginger. Adding clarified butter (ghee) to the millet khichdi doubles its flavor. In the village, millet porridge is the most common breakfast dish.

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