Tribal Cuisine: Gurji (Little millet) khichdi

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Prepared By: Sabnam Aferin

Ingredients

  1. Gurji (Little millet) rice – 500 gm
  2. Green gram(Mung) Dal – 200 gm
  3. Onion –1 pc
  4. Green chili – As needed
  5. Oil / ghee – 50 gm
  6. Vegetables(Cauliflower ,carrot , Tomato etc,)-150 gm
  7. Curry leaf – 1 branch
  8. Mustard seeds -few
  9. Ginger garlic paste -1 tbs
  10. Salt – as per taste
  11. Turmeric powder- ½ tbs
  12. Cumin seeds – few
  13. Cow ghee-2 tbs ( or as per taste )

Preparation method

  • Wash Mung dal (green gram) and soak it in a bowl for 30 minutes
  • Wash little millet rice and keep aside in a bowl.
  • Chop onion, green chili, and all vegetables.
  • Take a pan and heat the oil/ ghee
  • Add the mustard seeds, cumin seeds, curry leaf, chopped onion, green chili one by one, and stir fry it in low flame for 1 to 2 minutes.
  • Now add ginger garlic paste, turmeric powder and stir fry for 2 minutes on low flame
  • Add all the vegetables,  tomato and stir fry for 5 to 6 minutes on low flame.
  • Add Mung dal (green gram), water and heat it till water boils.
  • Once the water starts boiling, Pour little millet rice into it.
  • Add salt, cover the pan with a plate and cook for 20 to 25 minutes.
  • Keep stirring at regular intervals and check if the Gurji (little millet) rice is cooked or not.
  • Once Gurji (Little millet) rice khichdi is cooked well add cow ghee into it .
  • Now khichdi is ready to eat, serve hot with any pickle.

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