Corn & Millet Khichdi
A healthy, gluten-free Indian one-pot khichdi made with millets, sweet corn and simple spices — nutritious, easy and comforting.
Ingredients
Equipment
Method
- Wash the millet and moong dal until water runs clear. Soak millet for 15–30 minutes and dal for 15 minutes. Drain and keep aside.
- Heat ghee or oil in a pressure cooker. Add cumin seeds and let them sputter. Then add chopped onion (if using), ginger (or ginger-garlic paste) and green chillies. Sauté for about 1 minute until onions are soft.
- Add the drained millet, soaked moong dal, corn kernels, turmeric powder, red chilli powder (if using) and salt. Mix everything gently.
- Pour 2 cups water, stir gently, close the lid and cook on medium-low heat for 2 whistles (or about 15–20 minutes).
- Once pressure releases naturally, open the lid. Stir the khichdi gently. If it looks too dry, add a little hot water and adjust consistency.
- Garnish with chopped coriander leaves and serve hot with plain yogurt, pickle or a squeeze of lemon if you like.
Notes
You can add chopped vegetables like carrots or peas for variation. For vegan version use oil instead of ghee. Soaking millets makes cooking faster and improves digestion.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.