### TranslatedIngredients: 1/2 cup Foxtail Millet,1/2 cup Yellow Moong Dal (Split),1 inch Ginger - grated,1 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 teaspoon Whole Black Peppercorns - coarsely pounded,1 teaspoon Cumin seeds (Jeera) ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Indian ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: 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.To begin making the Foxtail Millet Khichdi Recipe, we will first get all the ingredients ready. Wash the millets and the dal and place it in a pressure cooker.Add 3-1/2 cups of water, turmeric powder, ginger, salt and cinnamon and cook until you hear three to four whistles. Turn off the heat and allow the pressure to release naturally.Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and we will proceed to make the tadka.If you are planning to cook the Foxtail Millet 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. Once done, check the salt and adjust to suit your taste.For the seasoning of the Millet Khichdi, heat ghee a small tadka pan. Add the cumin seeds, crushed peppercorns and asafoetida. Stir for a few seconds and add it to the Foxtail Millet Khichdi.Serve the Foxtail Millet Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi) for a warm wholesome weeknight dinner.
