Foxtail Millet Khichdi (No Onion, Garlic)
This Foxtail Millet Khichdi is a nutritious and easy-to-digest dish that is perfect for those following a FODMAP diet. Foxtail millet is a gluten-free grain that is high in fiber, protein, and other essential nutrients. This recipe also includes carrots and green beans, which are low in FODMAPs and high in fiber and vitamins. The use of cumin seeds and asafoetida (hing) aids in digestion and adds a delicious flavor to the dish. This recipe is vegan and nut-free, making it suitable for those with
Nutrition Facts
Per serving
Energy
197 kcal
Protein
6 g
Carbs
32 g
Fat
4 g
Fiber
5 g
Ingredients
Foxtail Millet (Raw)
1 small cup (100g)
Olive Oil
1 tsp (5g)
Cumin seeds
0.25 tsp (1.25g)
Garam Masala
0.5 tsp (1.5g)
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Grated Ginger
1 tsp (3g)
Chopped Green Chilli
1 tsp (2g)
Plain Water
1 small cup (200g)
Instructions
Cooking Steps
Rinse the foxtail millet in water and soak them for about 30 minutes.
In a pressure cooker, heat a little water and add cumin seeds, grated ginger, and chopped green chili.
Once the seeds splutter, add the soaked foxtail millet, turmeric powder, garam masala, and salt.
Add water and stir everything well.
Close the pressure cooker and cook for 3-4 whistles.
Once the pressure releases naturally, open the cooker and add chopped coriander leaves.
Serve It.