Kodo Millet and Pursalane Kichidi, Healthy One Pot Meal

Common purslane (Portulaca oleracea) is the most frequently reported “weed” species in the world and a nutritious one too. It can grow anywhere that has at least a two-month growing season. It is called by various names in Telugu - Payala kura, Gangavalli aaku, Gangabayila aaku. Called by any name, it is quite hardy and grows easily. It is mostly a foraged leaf and is never grown exclusively. It is one of the green vegetables that people today are ignoring and are falling for the hype around spinach. We should realize that this is a leaf that is not only good but also for earth, because it is easy to grow and does not require any attention. We ate a lot of it growing up and I am slowly incorporating this. 

Pursalane tops the list of plants high in vitamin E and essential omega-3 fatty called called alpha-linolenic acid (ALA). It provides six times more vitamin E than spinach and 7 times more beta carotene than carrots.

Kodo millet is a nutritious grain and a good substitute to rice or wheat. The grain is composed of 11% of protein, providing 9 grams/100 g consumed. Very high in fiber compared to rice or what. The kodo millet can survive well on marginal soils and requires very little water in order to grow. It can be cultivated without an irrigation system. Farmyard manures provide adequate nutrients in terms of adding fertilizer, but kodo millets can still survive on low-nutrient soils. Low maintenance and drought tolerance is another reason in addition to nutrition as to why we need to incorporate them more into our diets.

We have lost touch with our ancient food systems in the last few generations. It is time we get them back into circulation for the good of the planet and the humans too. This is a dish that incorporates both millets and a forgotten leafy vegetable.

Kodo Millet and Pursalane Kichidi

Recipe for Kichidi

2 servings

Ingredients

• 1 cup kodo millet

• 1/2 cup moong dal
• 1 cup Pursalane leaves
• 1 inch ginger grated

• 4 Cloves Garlic diced  optional (more or less depending on you preference)

• 1/2 tsp pepper powder

• 1/2 tsp  sea salt 

• 1/4 tsp turmeric optional ( use it only if you believe in the goodness)

• 1/2 tsp cumin
• 2 -3 green chillies (Optional)
• 1 sprig of curry leaves

• 1 tbsp Desi Ghee or Oil ( Tadka with ghee takes the dish to another level. )

Directions

• Cook the millets and moong dal along with turmeric in the pressure cooker with double the quantity of water on medium high for 3 whistles. 
• Heat the ghee in a pan, add the cumin, chopped garlic, grated ginger, diced green chillies, pepper powder, curry leaves. Saute them for a minute and when garlic is slightly brown,  add the pursalane leaves. Cook for couple of minutes and add into the cooked kichidi.

• Add salt and stir the kichidi. Depending on the consistency you like, add more water if desired and heat through.
• Serve with a pickle and/or papad for a complete meal.