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Foxtail Millet Khichdi Recipe

millet khichdi recipe

Looking for a wholesome, tasty, gluten-free, and vegan-friendly meal that’s a breeze to whip up? Enter the millet khichdi recipe —an age-old Indian delight crafted from millets, those ancient grains brimming with protein, fibre, minerals, and antioxidants. Teamed with moong dal, these split yellow lentils pack in more protein and fibre.

Infused with cumin, turmeric, ginger, garlic, and cheeky green chillies, this zesty concoction throws a veggie party with carrots, peas, beans, and cauliflower. And the grand finale? A dish so hearty and healthy, it struts its stuff from breakfast to lunch and right through dinner!

Serve it plain or jazz it up with yogurt or pickle for that extra zing. And the best part? You can cook this khichdi in a regular pot, pressure cooker, or instant pot—whatever suits your fancy! Join us in this recipe journey, where we’ll walk you through each step and share tips and tweaks to elevate the flavours even more.

What is Foxtail Millet?

Foxtail millet, also known as Kangni or Kang, are these petite seeds wrapped in a crispy outer layer, boasting a light yellow-brown hue. These ancient grains have been around forever, popping up in places like Karnataka, Andhra Pradesh, Maharashtra, and Tamil Nadu in India. Meet the cool gang of foxtail millets—Moharia, Maxima, Nana, and Indica—they bring this awesome nutty sweetness to the party. You’ll spot them in quick meals, ready-to-eat snacks, and even hanging out as rice flour. They’re like the VIPs of the food scene!

Beyond their culinary prowess, these grains are a win-win for farmers and health enthusiasts, being both nutritionally rich and eco-friendly due to their low water requirement for cultivation. Packed with nutrients, they’re a nutritional powerhouse. Let’s dive into the health perks of making foxtail millets a part of your daily diet!

Also read: Foxtail millet benefits and uses

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Foxtail Millet Khichdi

Foxtail millet khichdi brings together wholesome foxtail millet, yellow moong dal, and a medley of veggies, seasoned with ginger, garlic, green chillies, and garam masala. Whip it up in a pressure cooker or an instant pot, and voila! In under 30 minutes, you’ve got a hearty meal, ideal for lunch or dinner, especially when the weather calls for something warm and comforting.

Ingredients

  • Millet: Foxtail Millet
  • Lentils: Yellow Moong dal
  • Cooking Oil: Ghee or Coconut Oil
  • Vegetables: Green peas, Carrots, Beans, Cauliflower, Potato
  • Other Ingredients: Cumin seeds, Ginger, Garlic, Green chilly, Bay leaf, Turmeric powder, Salt, Water

How To Make Millet Khichdi

Step 1: Let’s prep the millet and dal. Grab a cup of foxtail millet and half a cup of yellow moong dal, give them a good rinse under running water, and then soak them in ample water for 15 minutes. This little soak session helps speed up their cooking process and enhances their texture. Once the 15 minutes are up, give them a drain and set the millet and dal aside for the next step.

millet khichdi recipe

Step 2: Moving on, it’s time to fire up your pressure cooker or instant pot. Heat a dollop of ghee or oil of your preference in the cooker—though, ghee brings in a delightful flavour and aroma to the khichdi. Switch on the sauté mode and let the ghee or oil reach a nice, hot sizzle. When it’s ready, drop in a teaspoon of cumin seeds and let it cook! These tiny seeds bring in that awesome nutty and earthy vibe to the dish.

Step 3: Take an inch of ginger, four cloves of garlic, and two green chillies, and finely chop them up. Adjust the green chillies to suit your spice tolerance. Toss this aromatic medley along with a bay leaf into the pressure cooker or instant pot with the heated ghee or oil. Give it a quick sauté for a few seconds. These additions—ginger, garlic, green chillies, and the bay leaf—work their magic, infusing the ghee or oil with their delightful flavours, making your khichdi irresistibly fragrant and flavorful.

Step 4: Moving on, it’s time to introduce the power duo: turmeric powder and salt. Turmeric, with its vibrant yellow hue, not only adds a pleasant colour to the khichdi but also packs a punch of health benefits. Salt, a seasoning superhero, brings out the dish’s flavours. Sprinkle in a quarter teaspoon of turmeric powder and half a teaspoon of salt—or adjust to your taste—into the pressure cooker or instant pot with the ghee or oil and the aromatics. Please give it a good mix, ensuring these spices blend in seamlessly.

Step 5: Now, let’s bring in the stars of the show: the millet, dal, and water. Add them into the pressure cooker or instant pot, giving everything a good stir to ensure a smooth blend without any lumps of millet or dal. For this recipe, pour in four cups of water, which will yield a medium-consistency khichdi. Adjust the water quantity according to your preference—whether you fancy a thicker or thinner khichdi. Some prefer it soupy while others lean towards a drier texture. It’s all about finding your perfect khichdi vibe!

Step 6: Let’s amp up the khichdi with some veggies! Take your pick from any combo you fancy. For this recipe, we’re throwing in green peas, carrots, beans, cauliflower, and potato—chopped into small, quarter-cup-sized pieces each. Toss these colourful bites into the pressure cooker or instant pot, gently pressing them down into the millet and dal mix. These veggies aren’t just about adding colour; they bring in a boost of nutrition and texture to level up your khichdi game!

millet khichdi recipe

Step 7: Now, seal the lid of the pressure cooker or instant pot and let the khichdi cook under high pressure for 15 minutes. This duration ensures the millet, dal, and veggies are beautifully cooked—soft and tender to perfection. For a pressure cooker, wait for that telltale whistle, then reduce the heat and let it cook for the full 15 minutes. If you’re on the team instant pot, set the timer for 15 minutes and let it work magic!

Step 8: Now, it’s time to let the pressure cooker or instant pot work its release magic naturally. Resist the temptation to open the lid or manually release the steam; let it unfold at its own pace. Depending on your pressure cooker or instant pot’s type and size, this process can take a bit of time. It’s a crucial step—it lets the khichdi soak in all those delightful flavours and moisture, ensuring it turns out fluffy and creamy.

Step 9: Now, uncover the lid of the pressure cooker or instant pot and use a fork to fluff up the khichdi. You’ll notice the millet, dal, and veggies have softened and melded into a thick, hearty dish. Giving it a good fluff with the fork will work wonders—separating the grains and infusing some airiness and lightness into the khichdi.

Step 10: To wrap things up, add a sprinkle of garam masala and chopped cilantro to the khichdi. Add garam masala in, a whole squad of aromatic spices, turning the flavour game up a notch! And add cilantro to make it aromatic. Sprinkle in two tablespoons of chopped cilantro, and watch the magic unfold in this recipe!

Step 11: Give it all a good mix, allowing the flavours to meld, and your foxtail millet khichdi is all set to be savoured!

millet khichdi recipe

Step 12: Serve the khichdi hot with some yoghurt, pickle, or papad. Yoghurt is a cooling and soothing accompaniment that balances the spice and heat of the khichdi. Pickle is a tangy and spicy condiment that adds more flavour and zing to the dish. Papad is a thin and crispy snack that adds some crunch and contrast to the khichdi. You can enjoy the khichdi as a complete meal or as a part of a larger spread.

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FAQ: Foxtail Millet Khichdi Recipe

When’s the best time to enjoy millet khichdi?

Millet khichdi is a nutrient-packed, high-fibre, and low-glycemic index grain group perfect for dinner in general. But for those aiming for fat loss or dealing with conditions like diabetes, Polycystic Ovary Syndrome (PCOS), or fatty liver, it’s an excellent choice for lunch, breakfast, or tea-time snacks. Unlike some other millets, this recipe cooks up swiftly, making it an ideal dinner option—light, healthy, and kitchen-friendly.

How much water should you add to Khichdi?

For a porridge-like consistency, aim for 2.5 to 3.5 cups of water. If you prefer a thinner texture, consider adding 4 to 4.5 cups.

How many calories are there in a bowl of Bajra Khichdi?

A bowl of Bajra Khichdi typically holds around 252 calories. Carbohydrates account for 153 calories, proteins for 45 calories, and the remaining calories come from fats, totalling 54 calories.

How much protein is there in millet khichdi?

Millet khichdi packs a nutritional punch, offering a good dose of protein, fibre, and complex carbohydrates. With 15 grams of protein per 100 mg, it’s a meal that provides energy, aids digestion and keeps you satiated for longer periods.

millet khichdi recipe

Millet Khichdi Recipe

Millet Khichdi is a wholesome Indian khichidi filled with foxtail millet and vegetables. Learn how to make yummy and healthy millet khichidi.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 320 kcal

Equipment

  • 1 Pressure Cooker or Instant Pot
  • 1 Measuring Cup
  • 1 Measuring Spoon
  • 1 Knife
  • 1 Cutting Board
  • 1 Spatula

Ingredients
  

  • 1 cup Foxtail Millet Rinsed and soaked for 15 minutes
  • 1 cup Yellow Moong Dal Rinsed and soaked for 15 minutes
  • 2 tbsp Ghee or Oil
  • 1 tbsp Cumin seeds
  • 1 inch Ginger Finely chopped
  • 4 clove Garlic Finely chopped
  • 1 no. Green chilly Slit
  • 1 no. Bay leaf
  • 1/4 tbsp Turmeric powder
  • 1/2 tbsp Salt
  • 4 cups Water
  • 2 tbsp Chopped cilantro for garnish

For the vegetables (you can use any combination of your choice)

  • 1/4 cup Green peas
  • 1/4 cup Carrots chopped
  • 1/4 cup Beans chopped
  • 1/4 cup Cauliflower chopped
  • 1/4 cup Potato

Instructions
 

  • Drain the soaked millet and dal and keep aside.
  • Heat ghee or oil in a pressure cooker or instant pot on sauté mode.
  • Add cumin seeds and let them crackle.
  • Put the ginger, garlic, green chillies, and bay leaf and sauté for a few seconds.
  • Add turmeric powder and salt and mix well.
  • Mix in the millet, dal, and water and stir well.
  • Add the vegetables and gently press them down.
  • Close the lid and cook on high pressure for 15 minutes.
  • Let the pressure release naturally.
  • Open the lid and fluff the khichdi with a fork.
  • Sprinkle garam masala and cilantro on top.
  • Serve hot with yoghurt, pickle, or papad.

Notes

  • You can adjust the consistency of the khichdi by adding more or less water. Some people like it thick and some like it soupy.
  • You can also add other spices like coriander powder, red chili powder, or kasuri methi for more flavor.
  • You can use any other millet like pearl millet, finger millet, or barnyard millet instead of foxtail millet. The cooking time may vary slightly.
Keyword Foxtail Millet Khichdi, Millet Khichdi
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