Kodo kutki khichdi (millet khichdi)
AI-drafted · awaiting admin review
A one-pot meal of kodo or kutki millet cooked with moong dal and vegetables, a traditional food of Chhattisgarh’s hill and forest villages.
Region: ChhattisgarhOccasion: Everyday mealTime: 40 minServes: 4Vegan
Ingredients
- 1 cup kodo or kutki millet, washed and soaked 30 minutes
- ¼ cup moong dal, washed
- 1 cup mixed vegetables, chopped
- 1 tbsp oil
- ½ tsp cumin seeds
- 1 tsp ginger, grated
- ½ tsp turmeric
- 1 green chilli
- Salt to taste
- 4 cups water
Method
- Heat the oil and add the cumin, ginger and chilli.
- Add the vegetables and fry for 2 minutes.
- Add the millet, dal, turmeric, salt and water.
- Cook covered on low heat for 20–25 minutes, or for 3 whistles in a pressure cooker, until soft.
- Serve hot with pickle or chutney.
History
Kodo and kutki are hardy millets grown by tribal farmers on the uplands of Chhattisgarh, where paddy does poorly.
Significance
These millets were promoted during the International Year of Millets 2023 for their nutrition and their ability to grow with little water.