Kodo Millet Kichidi Using Masoor Dal (In Rice Cooker)

Prep & Soak Time: 15min
Cook Time: 30min
Total Time: 45min
Yield: 2-3 Servings

Ingredients

3/4 Cup Kodo Millet/Arikelu (you can also use your choice of millet); wash & soak in water for 15 minutes
1/2 Cup Red Masoor Dal
1 Medium Sized Onion, thinly sliced
2-3 Green Chillies, slit on one side
Salt to Taste
1/2 Tspn Gingergarlic Paste
1/4 Tspn Caraway Seeds (Shajeera)
1 Small Cinnamon Stick (Dalchini)
2-3 Bay Leaves
2-3 Green Cardamom Pods (Ellachi)
Few Curry Leaves (Karivepaku)
2 1/2 Cups Water
1 Tblspn Oil/Butter/Ghee

Directions

• Wash kodo millet, masoor dal under running water & drain water completely. Transfer to a rice cooker & add water. Allow it to soak for 15 minutes.
• Heat oil in a pan; add caraway seeds, green cardamom pods, cinnamon sticks, bay leaves, green chillies, curry leaves & saute it for a minute on a medium flame. 
• Now add chopped onion & saute until they turn translucent.

• Add gingergarlic paste, salt & saute for a minute. Turn off the flame.

• Transfer onion mixture into a rice cooker containing kodo millet, masoor dal, water & mix everything well.

• Cover with a lid & turn on the rice cooker. If needed select the correct cooking option according to your rice cooker.
• Once the masoor dal kichidi is cooked, rice cooker shuts off. 

• Serve kodo millet kichidi with raita.

Note:

• You can follow same directions for making kichidi using barnyard millet, little millet, proso millet, foxtail millet.
• You can also use pressure cooker by following same directions. Just pressure cook for 1-2 whistles on a medium flame & turn off the flame. 
• You can also add yellow moong dal instead of red masoor dal.