Spinach Little Millet Khichdi | పాలకూర సామల కిచిడి | Special Desi Recipes

Spinach Little Millet Khichdi | పాలకూర సామల కిచిడి | chirudhanyalu recipes | special desi recipes

Little Millet Khichdi | Samai Arisi Khichdi - with a detailed ingredient recipe. Serve healthy and warming Khichdi in a bowl and have it along with onions and enjoy. The little millet ( Samai ) is believed to have the largest cultivation in central India. It is grown and used for food almost exclusively in our country. It belongs to the group of minor millets ( proso,kodo, barnyard, foxtail, and finger millets ), Which are considered nutritionally superior to rice or wheat. The protein content of the grain is 7.7%. Little Millet is known as Kutki Or Shavan In Hindi, Gajro Or Kuri in Gujarati, Samalu In Telugu, and sava in Marathi. Little millet ( Samai ) is cooked like rice. Sometimes the millet is also milled, baked, and many more Like biryani, murkhul, kheer, dosa, idly. For any recipe of millet, soaking is a must and important to enhance its nutritional value. Soak the millet for at least 8 hours or more.

Little millets give tremendous health benefits. As all the millet is of low glycemic index food, it contains slow digestion carbs and dietary fiber that takes a long time for glucose to enter the bloodstream and helps to control blood sugar levels.

For this recipe, I soaked the little millet overnight and done by adding spinach to make the dish more healthy. Few may doubt whether the spinach and tomato combination is good for health or not? Or it may form kidney stones? As I know spinach and tomatoes are good for normal healthy people but in case anyone is suffering from kidney stones this combination is not advisable as it can trigger the formation of more stones, on a general basis, spinach and tomatoes do not harm. If one wants to be extra careful, one can take away the seeds of tomatoes before using spinach or consult a nutritionist before using it on a regular basis.

Video Recipe of Little Millet Khichdi ( Samala Khichdi )

Ingredients:

• Little Millets - 1/2 Cup Or 50 g
• Moong Dal - 1/2 Cup Or 50 g
• Water - 6 Cups ( For Total 1 Cup Of ( 1/2 Cup Dal + 1/2 Cup millet = 1 Cup ) is equal to 6 Cups Water
• Spinach - 2 Cups
• Green Chillies - 3
• Onion - 1
• Curry Leaves
• Coriander Leaves
• Cumin Seeds - 1/2 Tsp.
• Turmeric Powder - 1/4th Tsp.
• Tomatoes - 4
• Crushed Black Pepper - 1 Tbsp.

Tempering Ingredients:

• Oil - 4 Tbsps.
• Mustard Seeds - 1/2 Tsp.
• Cumin Seeds - 1/2 Tsp.
• Dry Red Chillies - 3
• Crushed Garlic - 1 Tbsp.
• Curry Leaves
• Turmeric Powder - 1/4th Tsp.

Preparation:

• In a pan, add water then add soaked millets, washed moong dal, green chilies, onion, curry leaves, coriander leaves, spinach, Cumin Seeds, and turmeric Powder.
• Bring to Boil.
• When water gets boil close and cook for about 10 minutes.
• After 10 minutes, open and stir well.
• Again close and cook till the millets are cooked well and little water evaporates.
• In the Mean, in another pan add oil, then add mustard and cumin seeds.
• When seeds splutter, add dry red chilies, curry leaves and crushed garlic and mix well.
• When it releases aroma, add turmeric powder and mix well.
• When done remove and add this tempering to the cooked millet khichdi and mix well.
• Finally, add coriander leaves and mix well.
• When done serve hot with raw onions or papads and enjoy.