Ragi Vermicelli Kichadi

Ragi-finger millet is very good food for diabetic patients and all.Those who are weight conscious can also try this delicious ragi vermicelli preparation at home and enjoy!.

Ragi Vermicelli Kichadi

Ingredients

150 gm ragi vermicelli
1 handful yellow moongdal(split)
1/2 cup coconut-grated
1 big onion-chopped fine
3 tbsp grated carrot
4 french beans-chopped fine
1 tbsp chopped capsicum
1/2 tsp mustard seeds
1 tsp gram dal(split)
1 tsp split uraddal
few curry leaves
few coriander leaves
2 green chillies-slit finely
1 tsp lemon juice
salt to taste
1 tsp refined oil
2 tsp ghee
ghee-roasted cashews
125ml water

Directions

1.Soak 150 gm ragi vermicelli in 1 litre warm water for 3 mins with 1 tsp salt.Drain it after 3 mins exactly.
2.Soak the yellow moongdal for 3 mins in warm water and drain it.
3.Steam-cook them (in separate idli plates or idiyappam plates) for 5-6 mins exactly-count after the steam starts coming out.Turn off the flame.Open the lid after 10 mins.
4.Heat oil and ghee in a kadai,roast few cashews and keep them aside.
5.Add 1/2 tsp mustard seeds.When they splutter,add 1 tsp split uraddal,chopped onions,green chillies,1 tbsp split gramdal and curry leaves and saute this for 2 mins.
6.Add the steam-cooked yellow moong dal to the kadai.Sprinkle 100ml water and 1 tsp salt and mix well.Stir
-cook for 5 mins-till little dry.
7.Add the grated carrots,capsicum and chopped french beans and mix well and stir for 3-4 minutes on a very
slow fire till it is well blended.
8.Add the steam-cooked ragi vermicelli with grated coconut and ghee-roasted cashews.Stir this till it gets mixed well and till water runs dry.Sprinkle lemon juice and mix this well.
9.Serve it hot for breakfast or dinner(with grated coconut).