salt to taste
1/4 teaspoon turmeric powder
1/2 teaspoon coriander seeds powder
1/2 cup overnight soaked barley (jau)
1/2 cup overnight soaked black-eyed beans (lobia)
2 glasses water
2-3 baby potatoes (cut into 4)
2 carrots (finely chopped)
10-12 pcs finely chopped french beans
3 cloves (optional)
2 green cardamom
1/2 teaspoon red chili powder (optional)
250 gm boneless chicken (cubed)
for tadka: 1 tsp oil, 1/4 teaspoon mustard seeds, 1/4 teaspoon cumin seeds. 2 whole red chilli (optional)
2-3 tsp finely chopped coriander leaves (for garnishing)
Take a pressure cooker and add soaked and washed black-eyed beans, jau, and chicken.
Add the potatoes, beans & carrots.
And add turmeric powder, red chili powder, coriander powder, salt, cloves, and cardamom.
Add 2 glasses of water and pressure cook for 2-3 whistles (approximately 15 minutes) on high flame and then on low flame for 30 minutes.
Make tadka with all mentioned tadka ingredients.
Add the tadka to the cooked millet mixture, mix it well, and adjust the salt.
Add the coriander leaves and the khichda is ready to serve