My favorite meal during busy working days- Sattvic khichadi with mixed millets, quinoa, moong dal, vegetables, soya chunks, peanuts and cashews! I take it with a glass of home made buttermilk garnished with pinch of black salt and hing/Asafetida. YUMMM!!!
Namaste!
I am excited yet feeling nervous and a tiny bit funny also. My first attempt to write down ingredients and steps for one of my usual meals. YAY!
Believe me.. it was harder than I thought!
Most of my meals are simple, sattvic, healthy and quick. The interesting part is I don't always follow very specific instructions! My constraints were/are mainly due to my job, time at hand and ingredients available in the house. :-)
And I want my readers- our Sundar yoga students to add their own spin to these recipes I am planning to share going forward.
Stick to Yoga principles. Eat healthy- Sattvic, fresh! Be creative- experiment- gradually reduce the 5 white ingredients we talk about in our yogic diet discussions- Rice, Sugar, Salt, All Purpose Flour/Maida, Milk.
Be ready to take some critics from the family members first few times. :-) All Good!
I did not know millets can be so tasty! - Sundar Yoga Students
Let's start with this one which I made for my students for our IDY 2023 celebrations and everyone loved it! As always, it's them I thank to get this going... Thank you!
Protein Packed Mixed Millets Khichadi
Ingredients
¼ cup Finger Millets
¼ cup Kodo Millets
¼ cup Foxtail Millets
¼ cup Barnyard Millets
¼ cup Little Millets
¼ cup Mixed Quinoa
¼ cup Yellow or Split moong dal
4-5 Green chillies finely chopped
5-6 Curry leaves finely chopped
1.5 teaspoon Dhana-Jira powder (Cumin+ Coriander seeds powder)
1.5 teaspoon Sea salt/to taste
1.5 teaspoon Jira/Cumin seeds
1.5 teaspoon Mustard seeds
1.5 teaspoon sesame seeds
1.5 teaspoon turmeric powder
1 tea spoon Hing/Asafetida
1 tb spoon canola oil, 2 tb spoon ghee
2 tb spoon dry/Desiccated coconut flakes
Handful Raw peanuts
Handful Cashews
Fresh Coriander
~2.5 cups of warm water.
Directions
Prep:
Soak the Millets and Quinoa for an hour.
Cut the chillies and Curry Leaves
Steps:
Start the Instapot on saute mode
OR start a cooking pan or pressure cooker on a medium flame
Add oil and 1 tb spoon of ghee and once it is hot, add raw peanuts- keep stirring them to make them crunchy. Peanuts stay crunchy if you fry them first
Add cashews- stir them till light brown
Do a tadaka of spices - add Mustard Seeds first, Jira/Cumin seeds, Sesame seeds, then Hing/Asafetida. (This technique is called - tempering the spices)
Add curry leaves, then chillies
Saute for 2 mins. You should feel the fragrance of tadaka + spices
Add rinsed millets and saute for 4-5 mins. Add the turmeric powder. Mix it well
Add the remaining ghee, mix it
Add Dhana-jira powder and salt (salt can be adjusted to taste after you add water)
Add 2 cups of water
If Instapot, cook it at pressure cook for 5 mins
In a traditional pressure cooker, 2 whistles and then simmer it down and keep it for 2-3 mins and then switch it off.
If in a cooking pot with lid, cook for longer time-> stir occasionally and cover it with lid. Check to see if the grains are cooked.
Garnish with fresh coriander.
Note: Check the water level, should be usually 1/2 inch above the millets mix. Please gauge for the specific pot/pressure cooker, being used for the cooking.
Optional:
Fresh lemon juice, Vegetables like Onions, Carrots, Green Peas, Capsicum, Cauliflower, Soaked Chopped Soya chunks, Jalapeños
Oh.. the key ingredient is our "Bhav" - our intention- Keep it SATTVIC (pure & positive) while cooking and everything will taste amazing! I promise!
Thank you!