Kodo (Kodra) – Kodo Millets Khichdi

Cooking Instructions:

1. Wash & Soak:
   Rinse kodo millet and moong dal separately. Soak both for 10–15 minutes and then drain.

2. Saute Spices:
   Heat ghee/oil in a pressure cooker or heavy-bottomed pan.
   Add cumin seeds, a pinch of hing, and curry leaves. Let them splutter.

3. Add Aromatics:
   Add chopped ginger and green chili. Sauté for a few seconds.

4. Add Veggies:
   Add the chopped vegetables. Stir for 2–3 minutes.

5. Add Millet & Dal:
   Add the soaked and drained kodo millet and moong dal. Mix well.

6. Season & Cook:
   Add turmeric, salt, and water (2.5 to 3 cups depending on how soft you want it).
   Pressure cooks for 2–3 whistles on medium heat or cook covered on low heat till soft.

Finish:
Let pressure be released naturally. Mix well and mash slightly if desired.

Ingredients:

• Kodo millet – ½ cup

• Moong dal (yellow split gram) – ¼ cup

• Water – 2.5 to 3 cups

• Turmeric powder – ¼ tsp

• Salt – to taste

• Ginger – 1 tsp (finely chopped)

• Green chili – 1 (slit) (optional)

• Ghee or oil – 1.5 tbsp

• Cumin seeds – ½ tsp

• Asafetida (Hing) – a pinch

• Curry leaves – 6–8

• Vegetables – 1 cup (carrot, beans, peas, bottle gourd, etc. – finely chopped)