Eating/drinking Daliya/Ganji will improve your food cravings, as well as keep you full for longer and it is healthy and can be consumed by all age groups. Here we bring you Millet Daliya/Ganji recipe as proposed by Dr Khadar Valli - the Millet Man of India.
Course Breakfast, Lunch, Soups, Supper
Cuisine Indian, Vegan
Prep Time 6 hourshours
Cook Time 20 minutesminutes
Total Time 6 hourshours25 minutesminutes
Servings 3people
Ingredients
1cupSridhanya MilletAny one of the millet of your choice
10cupswaterUse only structured water treated at home with copper
Rock Saltto taste
Spicesto taste and choice
Vegetablesto taste and as per season
Instructions
Soaking the Millet
Wash one cup of millet and grind coarsely like rava in a mixie jar and soak with 4 cups of water for six hours. Soak millets the previous night to cook the following morning and soak in the morning to cook in the evening.
Prepare Ganji/Daliya
Finely chop all the desired vegetables and add them to the soaked millets and cook on a low flame in a clay pot.
Go on adding the remaining six cups of water (hot or lukewarm) gradually to the gruel as and when the water in it gets exhausted. Bring it to boil and let me simmer for about 20 minutes.
Add the desired powders (cumin powder, pepper powder, carom powder). Once the gruel is fully cooked, switch off the stove, add coriander leaves and mix well.
Notes
IMPORTANT NOTES:
Never use millet without pre-soaking them for 6-8 hrs
Gruel should be prepared with the homemade rava and preferably not with the rava bought from the shops.
One can follow the suggestions given by Dr. Khadar garu in choosing the combination of vegetables and greens.