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.
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.