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Healthy Millet Khichdi

A simple, nutritious, beginner-friendly one-pot khichdi made with millet, moong dal and vegetables — perfect for a wholesome Indian meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ½ cup millet (foxtail or barnyard) washed and soaked 30 min – 1 hour
  • ½ cup moong dal (split yellow lentils) washed and soaked with millet
  • 2 Tbsp ghee or oil
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder (or 1 green chilli chopped) adjust to taste
  • ½ tsp salt or to taste
  • 2½ cups water
  • 1 cup mixed vegetables (carrot, beans, peas, capsicum) chopped small
  • ½ cup spinach or methi leaves (optional) chopped
  • 1 small tomato (optional) deseeded and chopped
  • ¼ tsp garam masala (optional)

Equipment

  • pressure cooker or deep pot

Method
 

  1. Wash millet and moong dal well until water runs clear. Soak them together for 30 minutes to 1 hour and drain. This helps soften them and cook faster.
  2. Heat ghee (or oil) in a pressure cooker or deep pot. Add cumin seeds and let them crackle for a few seconds.
  3. Add grated ginger and sauté briefly until you smell the aroma. Then add mixed vegetables (and tomato if using) and sauté on medium flame for 2–3 minutes.
  4. Add turmeric, red chili powder (or chopped green chilli), salt and garam masala (if using). Mix well and cook until vegetables soften slightly.
  5. Add drained millet and dal. Stir for 2 minutes so grains mix with spices and veggies.
  6. Pour in water. Stir gently and check salt. Close the lid and pressure cook on medium flame for about 2 whistles (or cook in pot until grains are soft, about 20–25 minutes).
  7. Once pressure releases, open lid and fluff up the khichdi with a spoon. If you like, add a tsp of ghee before serving.
  8. Serve hot, optionally with yogurt, pickle or papad for a complete meal.

Notes

You can use any common millet (foxtail, barnyard, kodo, little) — cooking time may vary slightly. Soaking millet improves digestibility and reduces cooking time.