✨RAMAYANA’S DIET CLINIC✨
✨ Dt. Geetu✨
*56* *Ragi Khichdi*
Ingredients
- 1 cup ragi (finger millet), soaked for 2-4 hours
- 1/2 cup moong dal (yellow split gram), soaked for 15-30 minutes
- 1/2 cup rice
- 1 small onion, finely chopped
- 1 small tomato, chopped
- 1 small carrot, chopped
- 1/4 cup green peas
- 1-2 green chillies, slit
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp garam masala
- 2 tbsp ghee or oil
- Salt to taste
- Fresh coriander leaves for garnish
Optional vegetables: bell peppers, beans, or potatoes for added nutrition
Rinse and soak ragi for 2-4 hours and moong dal for 15-30 minutes to ensure soft texture and easy digestion. Heat ghee or oil in a pressure cooker. Add cumin seeds and let them splutter. Add onions and sauté until golden brown. Add tomatoes, carrots, green peas, and green chillies. Sauté for 2-3 minutes. Mix in turmeric, red chilli powder, and salt. Drain the soaked ragi and moong dal. Add them along with rice to the cooker. Stir gently to combine. Add 3-4 cups of water (adjust for desired consistency). Close the lid and pressure cook for 3-4 whistles on medium flame. Let the pressure release naturally. Open the lid, stir gently, and add garam masala. Garnish with fresh coriander leaves. Serve hot with pickle or yogurt.
