The word "Kichadi" always confuse me when one says that " I prepared Kichadi". Because, in Southern part of India, the kichadi is prepared using Rava and in Northern part, it is cooked using rice and dal. And both the recipe holds the same name "Kichadi".
My today's recipe is prepared using rice and dal but in a healthier way. I have used foxtail millet instead of rice and added spinach to make it more healthier. This can be served as breakfast or lunch along with any veggie or pickle. Millet and dal is cooked in a spinach puree and seasoned with bay leaf to give a delicious and tasty nutritious meal. Instead of Foxtail millet, any variety of millet can be used and to get the health benefits of this millet, check out my older posts using foxtail millet.
3/4 Cup Foxtail Millet
1/2 Cup Moong Dal
5 Cups Water
1 Tomato, Sliced
1/4 Tsp Turmeric powder
1 Cup Palak / Spinach paste
1/2 Tsp Chilli powder
Salt to taste
1 Tbsp Olive oil
1 Tsp Jeera / Cumin Seeds
1 Bay leaf
Wash Foxtail millet and moong dal, keep aside.
Boil water in a pan and add Millet - Dal mixture along with Turmeric powder, Chilli powder, Salt and Spinach paste.
Simmer the flame and cook for 20 minutes.
Add sliced Tomato and cook it for another 5 minutes.
Meanwhile, heat oil in a small pan and add Jeera / Cumin seeds followed by Bay leaf.
Add the tadka / seasoning to the kichadi and cook it again for more 5 minutes.
Once done, switch off the flame and serve hot.
Serving Options :
Serve it with any curry or pickle ( avoid pickle if dieting ).