RECIPE: Barnyard Millet (Jhangora) Khichdi
MAKES 4 SERVINGS
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
Heat a teaspoon of oil (coconut/sesame oil preferred).
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.
Wash Jhanghora 3 - 4 times until water is clear. (Remember, it's straight from the village!)
Wash dal separately.
Put Jhangora and dal in a steel pot and add 4 cups of water.
Add salt and the sauteed masala. Cook covered until desired consistency is reached.
Open and stir in a teaspoon of butter or ghee. Eat hot
TIP - Use the water you wash the jhangora in to water your plants afterward. It's full of nutrients.