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Millets Khichdi With Potato & Peanuts


Nov 22, 2016

PREPARATION TIME

COOKING TIME

SERVES

2-4

PREPARATION LEVEL

easy

INGREDIENTS

    2-3 tsp oil
    1 tsp cumin seeds
    1 sprig curry leaves
    Pinch of asafoetida
    2-3 green chillies, finely chopped
    1 tsp grated ginger
    1 medium boiled potato, cubed
    1 cup cooked Kodo Millet (link)
    1 tsp salt
    ½ tsp sugar
    Juice of 1 lemon
    ¼ cup grated coconut
    ¼ cup crushed roasted peanuts
    Coriander to garnish

DIRECTIONS

Now that you know how to cook Millets, lets try and take your cooking skills a step higher. So, in today’s episode Nandita will show you how to make Millets Khichdi.

Method:

1. In a large pan, heat the oil. Add cumin seeds and curry leaves. Once cumin seeds splutter, add asafoetida, green chillies and ginger and stir for a few seconds.

2. Add the cubed potato, half the salt and stir well to combine. Allow this to cook until potatoes turn slightly golden on the outside.

3. To this add the cooked millet, remaining salt, lemon juice, sugar, grated coconut and most of the roasted peanuts.Toss well to combine.

4. Garnish with the remaining peanuts and coriander. Serve while it’s hot.

About Nandita IyerFollow On

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Nandita is a Bangalore-based food writer and columnist with a passion for healthy cooking. When not cooking, she is growing herbs and veggies in her kitchen garden. Find her recipes on her channel, Saffron Trail.

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