Moong Aur Sama ki Chaashwali Khichdi | GF Millet Dishes

Moong little millet khichdi is again adapted from Suma's blog where she had posted it as Hare moong ki chaashwali khichdi . I simply subbed the rice with millet and after a great success with little milet pongal posted earlier, I was confident the millet would work here too, and it did .

As it’s scorching hot right now and being in the kitchen for more than 20 mins is not feasible, this is again a life saver kind of meal where dump it all and cook works brilliantly. Suma’s recipe had a lot of Masala and veggies , but I toned it down as it was to be quick meal. It’s also Satvik (free of onion-garlic) and am sure to make it in larger quantities as the husband also would relish this.

So far in the A-Z Grains Mega Blogging Marathon all April, I have dished the following 12 recipes over the past 2 weeks. Do take a quick look if you have missed the series:

A - Achari Methi Channa Pulao
B - Broccoli Veg Pulav
C - Cabbage Khichdi
D - Dalia Bisibele Bhaath
E - Elakkai Paal Rava Kesari
F - Fried Rice
G- Gatte ka Pulao
H- Hara Pulav
 I - Iyengar Chakkara Pongal with Brown Rice
J- Jalapeno Mexican Fried Rice
K - Karivepaaku Mamidikaaya Chitrannam
L - Little Millet Pongal

A quick GF khichdi recipe made with buttermilk, let’s see how to make it 

What you need:

Samai / Little millet - 1/2 cup

Ghee / oil - 1/2 tsp

Jeera / cumin - 1 tsp 

Buttermilk - 2 cups

Soaked / cooked whole green moong - 2 handfuls

Tomatoes - 1 medium (I didn’t use)

Salt to taste

Broken red chillies - 1~2 

Slit green chillies - 1 or 2 

Crushed black pepper - 1/2 tsp (optional)

Grated ginger - 1/4 tsp (optional)

Turmeric 1/4 tsp

Veggies - carrot cubed 1/2 cup (you may add potatoes, green peas, french Beans etc)

Chopped greens - 1/4 cup (I used amaranth/chawli/arakeerai)-optional 

PIN FOR LATER

How to:

Wash and rinse samai (soak for 5 mins while the veggies are getting chopped) 

In a pressure cooker, add ghee or oil. Splutter jeera, both the chillies. Add the carrots and chopped greens, sauté for 1/2 mins. 

Add salt, Turmeric, ginger , black pepper and sauté for further 2 mins 

Now add the soaked and drained Samai, soaked moong (moong needs to be soaked for at least 6-8 hours or overnight, at this stage if you have previously cooked moong, you can add it too) and mix thoroughly. 

Add buttermilk and pressure cook for exactly 2 whistles. 

Let the pressure drop on its own. Mix / mash up a bit. Serve hot.

Notes 

1. Use slightly sour buttermilk if you are not using tomatoes. 
2. Little millet can be subbed with any millet or rice with varying cook time and water / liquid proportions

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
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