Millet khichdi
Time to cook
25 minutes
Difficulty
Easy
Serves
2
A healthy gluten-free khichdi that is made with lentils, millets, spices and veggies.
Ingredients
Bajra Millet
0.5 cup
Yellow Split Moong Dal
0.5 cup
Water
2 cup
Mixed Veg
1 cup
Methi Leaves
0.25 cup
Tomatoes
1 small
Pure Cow Ghee
2 tbsp
Fresh Ginger
1 tsp
Cumin Seeds
0.5 tsp
Red Chilli Powder
0.5 tsp
Turmeric
0.5 tsp
Salt
0.5 tsp
Garam Masala
0.5 tsp
Step-by-step instructions to cook
Prep
Wash bajra millet and moong dal thoroughly till the water runs clear.
Soak for at least 30 minutes and drain. The longer the soaking, the easier it is to cook.
Wash, clean, and chop carrots, beans, peas, tomatoes and capsicum.
Cooking
Heat some ghee in a pressure cooker.
Add cumin seeds (jeera) and allow them to splutter.
Add ginger and saute until aromatic.
Add all the veggies and saute on a medium flame for 2 to 3 minutes.
Add red chili powder, turmeric powder, garam masala, and salt. and saute until the tomatoes turn mushy.
Add the drained millet and dal and saute for 2 to 3 minutes.
Add water and check for salt.
Pressure cook on a medium flame for 2 to 3 whistles. Allow the cooker to release pressure naturally before opening the lid.
Open the lid and mix lightly with a spoon or fork. Add ghee if needed and serve.
Nutrition information
(per serving)
Carbs
15.8
Proteins
4.2
Fats
3.2
Fiber
3.1
110
kcal
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