On November 17, 2024, YVN, Vashi, fulfilled the long-cherished dream of Shri Nimbalkar Guruji by hosting its Annual Yoga Conference under the theme “Yoga for Peace and Prosperity.” This landmark event brought together stalwarts from diverse fields to share their insights, creating a transformative atmosphere….
Millet Khichdi has really high nutritional value. Millet is gluten free and is high in zinc, magnesium, calcium and a source of protein as well. Moringa leaves are rich in vitamins and minerals, amino acids, antioxidants, lowers blood sugar levels and fights inflammation. Desi ghee is an important ingredient which helps in breaking down millets during digestion.
Ingredients
• Foxtail Millet (Sabut Kakum / Kang / Tenai) 1 Cup (wash well and soak for 1 hour)
• Tur Dal ½ Cup (soak for 1 hour)
• Moringa Greens/Beans 1 Cup chopped fine
• Onion 1 fine chopped
• Tomatoes 3 fine chopped
• Green Chillies 4-5
• Ginger 1 tsp fine chopped
• Garlic 4 cloves fine chopped
• Desi Ghee 3-4 tbsp
• Asafoetida A pinch
• Turmeric Powder ½ tsp
• Red chilli Powder 1 tsp
• Salt to taste
• Cumin Seeds 1 tbsp
• Water 2 Cups
Method of Preparation
Heat ghee in a pressure cooker. Add the asafoetida and cumin. Once the aroma arises, add the green chillies, onion, ginger and garlic and saute. Add the tomatoes and saute. Then add turmeric powder, red chilli powder and mix. Add tomatoes and cook them well and then add the greens. Saute well. Drain and add the millets and the Tur dal. Mix well and let it cook for a few minutes. Add sufficient water and salt and let it come to a boil. Cover the lid, add the weight and let it come to two whistles. Take off the fire and let it cool. Once the pressure comes down, remove the lid and transfer to a serving plate. Add a dollop of ghee on top and serve warm.
