An Easy-to-Cook Recipe for a Healthy Millet Breakfast/Dinner item
Grind the ginger, coriander leaves and chillies using a mixie and keep it aside.
Heat the oil in a kadai. Once it becomes hot add the mustard seeds, urad dal, and cumin seeds and sauté it for 2 minutes. Then add the onion and saute well.
Add the ginger, chilli paste and saute until the raw smell gets away. Now add tomato and sauté until it becomes soft.
Add the vegetables and salt, mix well and cook until the vegetables are softened.
Add 1 and ½ cups of water and let it boil. Add the semiya and cover it with a lid. Let it cook well, occasionally stirring the contents.
Fry the cashews with ghee and add it to the kichadi. Finally, you can add the lemon juice and mix it well, if you like the taste.
Side dish: Serve with coconut chutney and sambar.
