Millet-tofu khichdi

Ingredients:

1¼ cup millet (foxtail, barnyard, kodo, or little millet)

¼ cup moong dal (yellow moong dal)

100g tofu, cut into small cubes

¼ teaspoon cumin seeds

¼ teaspoon mustard seeds

¼ teaspoon turmeric powder

¼ teaspoon ginger (grated)

1 small green chili (optional, chopped)

¼ cup chopped onion

¼ cup chopped tomato

¼ cup chopped vegetables (carrot, beans, peas, etc.)

1 teaspoon ghee

Salt to taste

2 cups water (adjust based on millet type and desired consistency)

Fresh coriander leaves for garnish

Lemon juice (optional, for a tangy finish)

Directions:

Wash millet and moong dal together under running water. Soak them for 15–20 minutes while you prep the veggies (optional but helps them cook faster).

In a pan, lightly sauté tofu cubes in a few drops of oil until golden on all sides. Set aside.

Heat ghee in a small pressure cooker or deep pan. Add mustard seeds and cumin seeds. Let them splutter.

Grease a small steaming dish or a shallow bowl with a little oil. You can also use a steel or glass bowl for steaming.

Add ginger and green chili. Sauté for a few seconds.

Add chopped onions and sauté until soft.

Add tomatoes and cook until slightly mushy.

Toss in the mixed vegetables and turmeric. Cook for 2 minutes.

Drain and add the soaked millet and dal.

Mix well with the masala. Add salt and 2 cups of water.

If using a pressure cooker: Cover and cook for 2-3 whistles.

If using a regular pot: Cover and cook for 25-30 mins, stirring occasionally and adding water if needed.

Add sautéed tofu and mix gently.

Simmer for 2-3 minutes to absorb flavors.

Sprinkle fresh coriander and a squeeze of lemon juice (optional)