Barnyard millet is gluten-free and supports diabetes and heart problems.  It’s a powerhouse of protein, fiber and iron. We can make variety of foods with barnyard millet. Today I made kichadi with barnyard.  Let us see how to make this one pot dish.you can use sami or any other millet of your choice in the place of barnyard. 

Soaking time .. overnight.

Preparation time approx 30 minutes.

Ingredients.

1 cup barnyard millet

1/2 cup moong daal.

1 heaped cup mix veggies. ( i used carrots, beans  peas, cauliflower, )

1 tsp chilli powder.

1 bay leaf.

1/2 tsp daal masala or garam masala

1 tsp jeera

1 green chilli.

1 small piece grated ginger.

1 onion chopped

3 pods of grated garlic

1 tbsp ghee

1tbsp oil

Salt to taste

1/2 tsp turmeric powder.

1/4 tsp asafoetida

Chopped coriander leaves.

5 cups of water

Method.

Wash and soak the millet overnight. 

Soak the moong daal 30 minutes to 1 hour.

Chopthe vegetables in to small pieces.  You use any vegetables of your choice.

In pressure cooker add oil and ghee. Heat it.

Add jeera and bay leaf. When it is fried add grated ginger and garlic. Add green chillies. Saute  well. Add chopped onions.  Let it become glacy. Add all vegetables.  Saute well. Add turmeric powder , asafoetida , red chilli powder and daal masala/ garam masala . Add salt. Mix it. Now add strained millet and daal. Saute well for 1 minute.  Add water. Mix it. Close the pressure cooker.  Cook. After 6 whistles switch off. Let the steam subside naturally.  Open and garnish with coriander leaves. 

Tips. You can add  1 tbsp ghee if you need more tasty kichadi