### TranslatedIngredients: 1-1/2 cup Mixed millets - (mix of foxtail and kodo millet in equal parts,1 Badi (wadi) - crushed,1 Onion - finely chopped,2 Tomatoes - chopped,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1/4 teaspoon Asafoetida (hing),1 teaspoon Red Chilli powder,1 teaspoon Ghee,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mixed Millet Khichdi, first measure out one cup of mixed millets, wash it thoroughly and leave it in a colander or fine-meshed sieve to drain.In a pressure cooker, the warm the ghee in a pressure cooker on medium heat. To it, add the asafoetida and cumin seeds and allow it to crackle for a few seconds.Once the cumin seeds crackle, add in the chopped onions and saute until they have softened and turned translucent.Once the onions have softened, add in the chopped tomatoes and cook them until soft. At this stage, add the salt, chilli powder, turmeric powder, kasuri methi and crushed vadi. Continue to saute for another 2-3 minutes till the masalas get well combined.Finally, add in the washed and drained millets to the cooker, saute for a minute. Add 5 cups of water, cover the pressure cooker and cook until you hear 2 to 3 whistles. After 2 to 3 whistles, turn the heat to low and simmer for about 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure releases, open the cooker and give the Mixed Millet Khichdi a good stir. Check the salt and adjust to suit your taste.Serve the Mixed Millet Khichdi along with kadhi, mango rasam or even plain dahi and pickle for a comforting monsoon weeknight dinner.
