Oodalu / Barnyard Millet Kichidi

Millets are the healthy grains and people are accepting the healthy benefits they do follow eating millet and do take care of their health.
Here I have used Oodalu / Barnyard millet, moong dal and some simple spices.

Let us see how they are called in different languages.

In Kannada /Karnataka it is called as Oodalu, in Tamil - Kuttiravaali, even in Telugu it is called as Oodalu too. In Hindi - Sanwa or Jhangora and Malayalam - Kavadapullu.

Let us see the benefits of Barnyard millet.

Barnyard millet helps in diabetes, improve the digestive system. It  is said that it helps to lower the risk of cancer. It detoxify the body, improves our respiratory health, boost immune system, increase energy level and improve the muscle and nerve health. It helps in controlling the cholesterol level in our body. They are rich in nutrition. Barnyard millet is rich in Vitamin B, calcium, iron, potassium, zinc and magnesium. They are loaded with dietary fiber. Barnyard millet is free from gluten.
Let us see the recipe now :
No Onion or No Garlic is used in Oodalu /Barnyard Millet Kichidi.

Ingredients :

Oodalu / Barnyard Millet : 1 Cup
Moong Dal : 1/2 Cup
Green chilly : 2
Pepper Pods : 6 to 8
Jeera /Cumin Seeds : 1 Teaspoon
Ingh/Asafoetida : A pinch
Ginger : 1 Teaspoon ( An inch ).
Curry leaves : 6 to 8
Ghee : 3 to 4 Tablespoons
Cashew Nuts : 2 to 3 Tablespoons
Salt : As required

Method :

1. Wash and cook moong dal and Oodalu separately

2. Wash and slit green chilly, cut coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and grate it, keep it aside.
4. Crush pepper pods and keep it aside.
5. Keep a pan on the fire and heat. Add ghee jeera, pepper pods and fry for a minute.
6. Add cashew nuts pieces and let it turn golden brown. Add slit green chilly and curry leaves.

7. Keep a pan and add cooked moong and oodalu/Barnyard millet. Mix it well.
8. Add required water and mix it well. Add required salt. a pinch of turmeric powder and let it boil for 2 to 4 minutes. Add seasoned jeera to the cooked Kichidi.
9. Mix it slowly and shift the ready Oodalu Kichidi to a serving bowl.

10. Serve with papad, pickle, ghee and a cup of curd.

Note :

You can wash and soak Oodalu grain for some time. ( 10 minutes). So that it cooks soft and is easy to digest.
Adding any amount of ghee is optional. Adding more /less red chilly is optional.
Time : 20 Minutes.
Serves : 3 to 4.

Red Rice -Whole Moong Kichidi

Red Rice - Whole Moong Kichidi is a main dish. When you are in a hurry or you are running out of time and as a healthy dish, you can prepare Red Rice -  Whole Moong Kichidi. You can have them for breakfast, lunch or for dinner. It is a complete meal with carbohydrates and proteins.

North Karntaka and Maharastra side they use whole moong instead of moong dal in the Kichidi. We, the south Indians use moong dal in pogal. This particular Kichidi contains whole moong, mong dal, Red rice (Organic) and other simple spices like green chilly, pepper, ginger and curry leaves.

Some benefits of using whole Moong in our diet are,
Whoe Moong is loaded with goodies. It is rich in Vitamin A, B, C and E. They are rich in many minerals including iron, calcium and potassium and full of protein. It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improve the flexibility of arteries and veins. It also regulates the blood pressure. Green Moong is full of complex carbohydrates and full of fiber and helps in digestion. It also stabilizes blood sugar and controls its sudden rise after meal. It helps to keep the energy at a balanced level. Green Moong can be highly beneficial for people having a high blood sugar level.

Here is a recipe of Red Rice and Whole Moong kichidi,  which is loaded with minerals, vitamins and a healthy dish. I am sure all age group people will definitely love this dish.

Things Needed :

Red Rice :  1 1/2  Cups
Whole Moong : 1/2  Cup
Moong Dal : 1/2 Cup
Green Chilly : 2
Pepper : 5 to ^ Pods
Ginger : 1 Tablespoon
Ghee : 3 Tablespoons
Coconut : 2 Tablespoons
Salt : To taste
Jeera : 1 Teaspoon
Ingh (Asafoetida) : a pinch
Lemon : 1 lemon juice
Water : Required
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cook rice and whole moong and moong dal separately . (Pressure cook them for 7 to 8 minutes).

2. Wash and cut green chilly, grate coconut, ginger and keep it aside.Crush pepper pods.

3. Now keep a big pan on the fire. Put 1 Tablespoon of ghee 
4. Put Jeera and crushed pepper.

5. Add cut green chilly and fry until jeera turn slightly brown. Add curry leaves.
6. Add cooked rice, whole moong and moong dal. Mix it nicely. Add required water.

7. Add salt and ingh, ginger. Let it boil nicely for 2 to 3 minutes.

8. Put off the gas. Add lemon juice and mix it nicely. Add fresh grated coconut and remaining ghee.
9. Mix it well and shift the Kichidi to a serving bowl. Add coriander leaves.

    Shift it to the serving dish .

10. Serve  Hot Red Rice Whole Moong kichidi with roasted Papad, pickle and a piece of onion.

 Note :

You can use the Whole moong instead of using moongdal. Using coconut, more or less ghee and chilly are optional. You can add fried onions to the kichidi. It taste different. Use red rice or white rice  according to your choice. Using red rice is good for health since it contains fiber. Make use of less spice for the good health.
Time : 30 Minutes.
Serves : 5