Uttarakhand Kodo Millet Dal Khichdi Ancient Grain Pahadi Meal

Method

1. 1

   Wash kodo millet in cold water 3 times. Soak 30 minutes.

2. 2

   Wash toor dal — no soaking needed.

3. 3

   Drain the soaked kodo millet. Combine with washed toor dal in a heavy pot.

4. 4

   Heat 2 tbsp ghee in the pot. Add cumin seeds — sizzle 20 seconds.

5. 5

   Add asafoetida. Add the kodo-dal mixture. Toss in ghee for 1 minute to coat every grain.

6. 6

   Add turmeric and salt. Add 4 cups water. Bring to a boil on medium-high heat.

7. 7

   Reduce to the lowest possible heat. Cover tightly.

8. 8

   Cook 25 to 28 minutes — kodo millet takes longer than rice to cook.

9. 9

   Check: both the millet and dal should be completely soft.

10. 10

    The mixture should be slightly thick and porridge-like. If any liquid remains, cook uncovered 3 more minutes.

11. 11

    Mash lightly with a spoon. Adjust salt. Serve hot with a generous pour of fresh ghee on top and yogurt alongside.