Vegetable & Millet Khichdi
This comforting one-pot Vegetable & Millet Khichdi combines fiber-rich foxtail millet and protein-packed moong dal with a medley of vegetables, making it a wholesome and easy-to-digest meal.
For 4 servings
Rinse the foxtail millet and moong dal together thoroughly under running water until the water runs clear. Place them in a bowl, add enough fresh water to cover by an inch, and soak for at least 30 minutes.
While the millet and dal are soaking, prepare your vegetables by washing and chopping them into small, uniform pieces (e.g., 1/2-inch cubes for carrots, 1-inch pieces for green beans).
Heat ghee in a pressure cooker over medium heat. Once hot, add cumin seeds and allow them to splutter (about 15-20 seconds). Then, add asafoetida and the slit green chili (if using), and sauté for another 10 seconds.
Add the grated ginger and turmeric powder to the cooker. Sauté for 30 seconds until fragrant, being careful not to burn the spices.
Add the chopped mixed vegetables to the cooker and sauté for 2-3 minutes, stirring occasionally, until they are slightly tender-crisp.
Drain the soaked millet and dal completely and add them to the pressure cooker. Stir well to combine with the vegetables and spices.
Pour in 3 cups of water and add the salt. Stir everything together, ensuring nothing is sticking to the bottom of the cooker.
Close the pressure cooker lid and cook on high heat until you hear 3-4 whistles. Reduce the heat to low and cook for an additional 5 minutes, then turn off the heat.
Allow the pressure to release naturally (this takes about 10-15 minutes). Once the pressure has fully released, open the lid, gently stir the khichdi, and mash it slightly with the back of a spoon if you prefer a softer consistency.
Garnish with fresh chopped coriander leaves and serve hot with a side of plain curd, pickle, or papad.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the millet and dal is crucial as it reduces cooking time, makes them easier to digest, and helps achieve a softer, more uniform texture in the khichdi.
- 2Adjust the consistency of the khichdi to your liking. If it's too thick, add a little hot water and stir well. If it's too thin, simmer it gently for a few minutes with the lid off to reduce.
- 3For a richer flavor, you can add a finely chopped onion to the ghee after the cumin seeds and sauté until translucent before adding other ingredients.
- 4Always allow the pressure cooker to release pressure naturally for best results. Quick release can sometimes lead to unevenly cooked grains or vegetables.
Adapt it for your goals.
Millet Choice
Experiment with other millets like barnyard millet (sanwa), little millet (kutki), or kodo millet (kodra) for slightly different textures and nutritional profiles. Adjust water quantity if needed.
Protein BoostProtein Boost
Add 1/4 cup of chopped paneer cubes or cooked chickpeas along with the vegetables for an extra protein punch. You can also use a mix of dals like masoor dal or toor dal with moong dal.
Vegetable MedleyVegetable Medley
Feel free to use any seasonal vegetables you have on hand, such as spinach, cauliflower florets, sweet potato, or zucchini. Ensure they are chopped to a similar size for even cooking.
Why this is on our healthy list.
Excellent Source of Fiber
Foxtail millet and moong dal are rich in dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Complete Vegetarian Protein
The combination of millet (a grain) and moong dal (a legume) provides all essential amino acids, making it a complete protein source for vegetarians.
Blood Sugar Stability
Millets have a low glycemic index, which means they release glucose slowly into the bloodstream, helping to prevent sharp spikes in blood sugar, beneficial for diabetics.
Frequently asked questions
Yes, you can. After sautéing the ingredients, transfer them to a heavy-bottomed pot. Add water, bring to a boil, then reduce heat to low, cover, and simmer for 25-35 minutes, or until the millet and dal are tender and the water is absorbed. You may need to add more water.
