Barnyard Millet Kichadi

These are tiny, white, round grains belonging to the millet family. It is an erect plant 60-130 cm tall.   They are somewhat like smaller versions of saboodana look wise.

Barnyard millet can produce ripe grain in 45 days from the sowing time under optimal weather conditions. Barnyard millet does not suffer from major fungal diseases and is a valuable fodder plant. Small seeds of barnyard millet are processed on groats that are used for preparation of different types of porridges.

It has been variously known as barn grass and barnyard millet. Barnyard grass is distributed throughout much of North America as a weed in moist cultivated areas. The other Indian names for barnyard millet are Vari, Varai, Sanwa, Samwa and Swang.

Nutritional Value:

Millets, are predominantly starchy. The protein content is comparable to that of wheat and maize.

Barnyard millet has the lowest carbohydrate content and energy value amongst all the varieties of Millets. The bran layers of millets are good sources of B-complex vitamins.

Barnyard millet is an appropriate food for patients intolerant to gluten causing celiac disease.

Ingredients:

Barnyard millet - 1 cup
Onion - 1 big chopped finely
Green chilli - 2 slitted
Tomato - 1 chopped roughly
Ginger garlic paste - 1/2 tsp
Carrot - 1 small finely chopped
Peas - 1/2 cup
Turmeric powder - 1/2 tsp
Water - 3 cups
Coriander leaves - to garnish
Salt - to taste

To Temper:

Oil - 1 tsp
Cashews- 10
Bay leaf- 1
Cinnamon stick- 1
Cardamom- 2
Fennel-1/2 tsp

Method:

Rinse millet and set aside. Heat oil in a pressure cooker - add the items listed under 'to temper' let it crackle then add onion,chilli and ginger garlic paste.

Add tomatoes and saute till raw smell leaves then add the veggies along with turmeric powder and required salt, saute for 2mins.

Drain water from the millet and add it along with veggies, give a quick mix. Add water and pressure cook for 3 whistles in low medium flame.

Once pressure releases open and serve warm with coconut chutney.