Kodo crop is hardy and it can sustain rough weather (heat/low water). It can grow in fields which are not very fertile. As remember; it used to be important part of food at rural central India in recent past. It is visible these days as well but not like earlier. I remember having a homemade alcoholic beverage called PAGE long ago which was made by local Gond farmer by fermenting Kodo and Buttermilk.

Kodo millet can replace rice / wheat in food easily. It is much more nutritious against wheat or rice. It has about 9-10% protein by weight. It has very high fiber content and it can help fight feel of hunger. Very decent source of carbohydrate. It also has fat, calcium and iron. Rich with polyphenols (antioxidant); Kodo is fantastic grain which lost its charm as rice became popular with masses.

To make Kodo Khichdi which can serve 3-4 people we need

One cup Kodo millet (washed at least 4-5 times till rinsing water comes lean and soaked overnight)

One cup Yellow moong dal / lentil

One cup assorted vegetables like capsicum, carrot, beans (shopped fine) and peas

Half onion (chopped fine)

Quarter teaspoon turmeric

6 to 7 cups of water

Salt to taste

Ghee/Butter

Preparation

Heat a pressure cooker and add gee/oil/butter.

Add chopped onion and saute till translucent.

Add vegetables Sauté for a while till little tender.

Add turmeric and sauté further till everything is proper yellow.

Add Kodo and yellow moong lentil. Stir.

Add salt and stir.

Add water in triple proportion of grain.

Pressure cook for 4 whistles. (If cooking in open you may need to add more water and cook really long without cover… just like Risotto)

It is best when the grains are very soft and consistency is like porridge (flowing).

Serve hot (use ghee, green chilli and coriander etc as garnish. A dash of lemon gives fantastic zing).

** skip turmeric if not available. If you are looking for millet; search amazon for same; there are many.