Millet Khichadi

Happy to blog after a long break and here comes healthy and wholesome tiffin
This is done using Varagu and Kuthiraivali Arisi.But you can use any combination
You can find a similar recipe Varagu Arisi Upma in this same blog
The only difference is that in this recipe more vegetables are added

Ingredients

Part 1 - Millet Udasal /Arisi Kurunai

• Varagu Arisi + Kuthiraivali Arisi - 3 cups (You can use any millet combination)
• Toor dhal - 1/4 cup
• Cumin seeds - 1 teaspoon
• Pepper - 3/4 teaspoon
• Dried red chillies - 3 nos

Part 2 - Seasoning and Saute

• Oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Channa dhal + Urad dhal - 1 teaspoon
• Green chillies - 1
• Ginger - little
• Curry leaves - little
• Onion - 1 (finely chopped)
• Tomato -1 (diced)
• Capsicum - 1 (cubed)

Part 3 - Vegetables

• Peas - 1/2 cup
• Beans - 1/2 cup (cut into small pices)
• Carrot - 1 cup (finely chopped)
• Potato - 1/2 cup (cubed)

Part 4 - Others

• Water - depends
• Salt - 1 1/2 teaspoons
• Coriander leaves - little
• Lemon juice - 1 tablepoon

Method

Step 1 - Udasal / Kurunai

• Take the items mentioned under "Part 1 " except varagu and kuthiraivali rice in a mixer and grind it coarsely
• Add it to varagu and kuthiraivali rice and mix well
• Measure this udasal / kuranai

Step 2 - Seasoning and Saute

• Heat oil in a kadai. Splutter mustard seeds and season with urad / channa dhals
• Add chillies, ginger and curry leaves 
• Saute onions with a pinch of salt
• Add tomato cubes and cook till it is soft
• Put capsicum in it.Make sure its crunchy
• Add all the vegetables one by one
• Put 1/2 teaspoon of salt now and mix well
• Close the lid and leave it for 5 minutes

Step 3 - Millet Khichadi

• Pour 3 cups of water for 1 cup of udasal
• Put salt and coriander leaves and allow it to boil
• Slowly add the udasal and mix well
• Cover it and cook it in a medium flame
• Open the lid once in 5 minutes and stir the mixture
• Cook till the water is absorbed and vegetables are boiled
• Switch off the stove
• Add lemon juice and garnish with coriander leaves

Serve hot with curd and pickle