Barnyard Millet and Ragi Khichdi Recipe

Step 1: Note: The method below will result in a mushy texture of the Khichdi; you can adjust the consistency of the water to be cooked to the texture you like

Step 2: To begin making the Barnyard Millet and Ragi Khichdi Recipe, soak the barnyard millet, the ragi and the dal together in water for at least 4 hours

Step 3: Soaking the Ragi makes it cook faster

Step 4: Once soaked,  place it in a pressure cooker

Step 5: Add 3-1/2 cups of water, turmeric powder, ginger, salt and cinnamon and cook until you hear three to four whistles

Step 6: Turn off the heat and allow the pressure to release naturally

Step 7: Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and we will proceed to make the tadka

Step 8: If you are planning to cook the Khichdi in a saucepan , then place the millet and dal in the saucepan, add the water, turmeric powder, ginger, salt and cinnamon and cook until the Khichdi is mushy

Step 9: Once done, check the salt and adjust to suit your taste

Step 10: For the seasoning of the Barnyard Millet and Ragi Khichdi, heat ghee a small tadka pan

Step 11: Add the cumin seeds, crushed peppercorns and asafoetida

Step 12: Stir for a few seconds and add it to the khichdi

Step 13: Serve the Barnyard Millet and Ragi Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi) for a warm wholesome weeknight dinner