Kodo Millet Upma

Ingredients: Kodo millet grain - 1 cup, chopped onions, green chillies, carrot, beans, potato ginger, mustard seeds, black gram dal, bengal gram dal, curry leaves, water and oil – as required.

Preparation Method:

Wash kodo millet two or three times, then drain the watercompletely and keep it aside.
Chop onions, green chillies and veggies finely. Grate the ginger.
Heat the oil in a pressure cooker, add mustard seeds when it splutters, add black gram dal, chana dal, curry leaves and green chillies.
When dal turns golden brown add onions, ginger, turmeric, saute till onions turns golden brown.
Add carrots, beans, and potato saute for 2 to 3 minutes. Then add kodo millet, saute for 1 minute, till everything combines.
Then add water and salt. When water starts boiling close the lid, and cook in moderate flame for 3 whistles.
When pressure subsides, open the lid and serve hot with any type of chutney or sambar.

Kodo rice, or Kodo millet (known as 'Kodra' in Hindi and often consumed in Chhattisgarh), is a highly nutritious and versatile grain. While specific "Chhattisgarhi" Kodo rice recipes are often variations of common Indian dishes, they hold particular significance in the local cuisine due to Kodo millet's traditional cultivation and consumption in the state.

Here are some popular and healthy ways to prepare Kodo rice, with a focus on how they might be enjoyed in Chhattisgarh:

1. Kodo Millet Pulao (Veg Pulav)

This is a fantastic way to incorporate Kodo millet into your diet, offering a wholesome and flavorful meal.

Ingredients:

1 cup Kodo Millet
2 cups Water (or 1.5 cups for a drier texture, adjust based on millet type)
1 large Onion, thinly sliced or finely chopped
1 tsp Ginger-Garlic Paste
1 cup Mixed Vegetables (carrots, peas, beans, capsicum, cauliflower, etc.), chopped
1-2 Green Chillies, slit (adjust to taste)
1/4 cup Mint Leaves (Pudina), chopped
1/4 cup Coriander Leaves (Dhania), chopped
Whole Spices for Tempering: 1 Bay Leaf (Tej Patta), 1-inch Cinnamon Stick (Dalchini), 2-3 Cloves (Laung), 1/2 tsp Cumin Seeds (Jeera), 1/2 tsp Fennel Seeds (Saunf - optional)
1/2 tsp Turmeric Powder (Haldi)
1/2 tsp Garam Masala Powder
Salt to taste
2-3 tbsp Ghee or Oil

Instructions:

Wash and Soak Millet: Rinse the Kodo millet thoroughly under running water until the water runs clear. Soak it in 2-3 cups of water for at least 30 minutes to 1 hour. This helps in quicker cooking and better texture. Drain well before use.
Heat Ghee/Oil: In a pressure cooker or a heavy-bottomed pan, heat ghee or oil over medium flame.
Temper Spices: Add cinnamon, bay leaf, cloves, cumin seeds, and fennel seeds (if using). Let them splutter and release their aroma, being careful not to burn the fennel.
Sauté Onions: Add the sliced or chopped onions and sauté until they turn translucent and light golden.
Add Aromatics: Stir in the ginger-garlic paste and green chillies. Sauté for a minute until the raw smell disappears.
Add Vegetables: Add all the chopped mixed vegetables. Sauté for 2-3 minutes, adding a pinch of salt to help them cook faster.
Add Millet and Spices: Add the drained Kodo millet to the pan. Mix well with the vegetables and spices. Add turmeric powder, garam masala, and salt to taste. Sauté for another 2-3 minutes, stirring gently to coat the millet.
Add Water and Herbs: Pour in the measured water. Add chopped mint and coriander leaves. Bring the mixture to a boil.
Cook:

Pressure Cooker Method: Close the lid and cook for 1 whistle on medium flame, then reduce the flame to low and cook for another 10-12 minutes. Turn off the flame and let the pressure release naturally.
Open Pot Method: Once it boils, reduce the flame to low, cover the pan, and let it simmer for 15-20 minutes, or until all the water is absorbed and the millet is cooked through and fluffy. Check occasionally to prevent sticking.

Fluff and Serve: Once cooked, gently fluff the Kodo millet pulao with a fork. Serve hot with raita, curd, or a simple dal.

2. Kodo Millet Khichdi

A comforting and nutritious one-pot meal, perfect for a light dinner.

Ingredients:

1/2 cup Kodo Millet
1/4 cup Moong Dal (split yellow lentils) or Toor Dal (split pigeon peas)
4-5 cups Water (adjust consistency)
1 small Onion, chopped
1 small Tomato, chopped
1/2 inch Ginger, grated
2-3 Garlic cloves, minced
1-2 Green Chillies, slit
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
A pinch of Asafoetida (Hing)
Salt to taste
1-2 tbsp Ghee
Coriander leaves for garnish

Instructions:

Wash and Soak: Rinse Kodo millet and dal separately or together. Soak for 30 minutes to 1 hour. Drain well.
Heat Ghee: In a pressure cooker or large pot, heat ghee. Add cumin seeds and asafoetida. Let them splutter.
Sauté Aromatics: Add chopped onion, ginger, garlic, and green chillies. Sauté until onions are translucent.
Add Tomato and Spices: Add chopped tomato and turmeric powder. Cook until tomatoes soften.
Add Millet and Dal: Add the soaked and drained Kodo millet and dal. Sauté for 2 minutes.
Add Water and Salt: Pour in the water and add salt. Mix well.
Cook:

Pressure Cooker Method: Close the lid and cook for 2-3 whistles on medium flame. Let the pressure release naturally.
Open Pot Method: Bring to a boil, then reduce flame to low, cover, and simmer for 20-30 minutes, stirring occasionally, until millet and dal are cooked and soft. Add more hot water if needed.

Garnish and Serve: Garnish with fresh coriander leaves and a dollop of ghee. Serve hot.

Kodo Khichdi Recipe

Yields: 2-3 servings Prep time: 30 minutes (soaking time) + 10 minutes (chopping) Cook time: 20-30 minutes

Ingredients:

For the Khichdi:

1/2 cup Kodo Millet (Kodra/Varagu)
1/4 cup Moong Dal (split yellow lentils) or Toor Dal (split pigeon peas) - Moong dal is often preferred for a lighter khichdi.
3-4 cups Water (adjust for desired consistency; more for a softer, more porridge-like texture)
1 small Onion, finely chopped (optional, for a Jain version or if you prefer no onion, skip it)
1 small Tomato, chopped
1/2 inch Ginger, grated or finely minced
2-3 Garlic cloves, minced (optional, skip if making a Jain version)
1-2 Green Chillies, slit or finely chopped (adjust to your spice preference)
1/4 cup Mixed Vegetables (carrots, peas, beans, cauliflower, spinach, etc.), finely chopped (optional, but adds nutrition and flavor)
1/2 tsp Turmeric Powder (Haldi)
Salt to taste

For Tempering (Tadka):

1-2 tbsp Ghee (clarified butter) or Oil
1/2 tsp Cumin Seeds (Jeera)
A pinch of Asafoetida (Hing)
A few Curry Leaves (optional)

For Garnish:

Fresh Coriander Leaves (Dhania), chopped
A dollop of Ghee (for serving)

Instructions:

Wash and Soak Millet & Dal:

Rinse the Kodo millet and chosen dal (moong dal or toor dal) together thoroughly under running water until the water runs clear.
Soak them in 2-3 cups of fresh water for at least 30 minutes to 1 hour. Soaking helps in quicker cooking, better digestibility, and improves the texture of the khichdi. Drain well before use.

Prepare Vegetables (if using):

Chop all your desired mixed vegetables into small, uniform pieces.

Start Cooking (Pressure Cooker Method - Recommended):

Heat 1 tablespoon of ghee or oil in a pressure cooker over medium flame.
Tempering: Add cumin seeds. Once they splutter, add asafoetida (hing) and curry leaves (if using). Sauté for a few seconds.
Sauté Aromatics: Add chopped onion (if using). Sauté until translucent.
Add minced ginger and garlic (if using). Sauté for another minute until the raw smell disappears.
Add Vegetables: Add the chopped mixed vegetables (if using) and green chillies. Sauté for 2-3 minutes.
Add Tomato and Spices: Add the chopped tomato and turmeric powder. Cook until the tomatoes soften and blend into the mixture (about 2-3 minutes).
Add Millet & Dal: Add the soaked and drained Kodo millet and dal to the cooker. Mix well with the sautéed vegetables and spices. Sauté for 1-2 minutes.
Add Water and Salt: Pour in the measured water and add salt to taste. Stir well.
Pressure Cook: Close the lid of the pressure cooker. Cook for 2-3 whistles on medium flame.
Turn off the flame and let the pressure release naturally. Do not open the lid immediately.

Open Pot Method (Alternative):

Follow steps 3.1 to 3.7 in a heavy-bottomed pot or deep pan.
Once the water is added and it comes to a boil, reduce the flame to low.
Cover the pot and let it simmer for 20-30 minutes, stirring occasionally to prevent sticking at the bottom. Add more hot water if the khichdi becomes too thick before the millet and dal are cooked through. The khichdi is done when the millet and dal are soft and well-cooked.

Serve:

Once the pressure has released (or the khichdi is cooked in a pot), gently open the lid.
Fluff the Kodo khichdi with a fork.
Garnish with fresh coriander leaves.
Serve hot with a generous dollop of ghee on top. It pairs wonderfully with plain curd/yogurt, pickle, or papad.

Tips for a Perfect Kodo Khichdi:

Soaking: Don't skip soaking the millet and dal; it significantly improves the texture and cooking time.
Water Consistency: For a thicker, more pilaf-like khichdi, use less water (e.g., 1:2.5 ratio of millet+dal to water). For a softer, more porridge-like consistency (often preferred for comfort food or for children/elderly), use more water (e.g., 1:3 or even 1:4).
Vegetables: Feel free to customize with any vegetables you have on hand. Root vegetables like potatoes or sweet potatoes can also be added.
Spice Level: Adjust green chillies and add a pinch of red chili powder or garam masala for more heat/flavor if desired.
Ghee: A generous amount of ghee not only adds flavor but also makes the khichdi more palatable and aids in nutrient absorption.