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Jowar Khichdi

A healthy, gluten-free Indian khichdi made with jowar millet, vegetables and mild spices — easy to cook and gentle on digestion.
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Prep Time 15 minutes
Cook Time 30 minutes
Ready In 45 minutes
Total Time 45 minutes
Servings: 2 Bowls
Course: Dinner, lunch, Main Course
Cuisine: Indian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup Whole jowar (sorghum millet) Soaked overnight
  • 1/4 cup Moong dal (split green gram) Optional but adds protein
  • 1 tbsp Oil or ghee
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Asafoetida (hing) Optional — for digestion
  • 2 Green chillies (slit or chopped) Adjust to taste
  • 1/2 cup Mixed vegetables (carrot, capsicum, peas or beans) Finely chopped
  • 3 cups Water For cooking jowar and dal
  • Salt to taste Salt
  • 2 tbsp Coriander leaves Chopped, for garnish

Equipment

  • Pressure cooker or pot
  • Non-stick pan
  • Spatula

Method
 

  1. Soak jowar (and moong dal if using) overnight or for at least 6–8 hours. Drain before cooking.
  2. Heat oil or ghee in a pressure cooker. Add cumin seeds and let them splutter. Then add asafoetida and green chillies. Stir for 30 seconds.
  3. Add chopped vegetables to the cooker and sauté for 2–3 minutes until they soften slightly.
  4. Add soaked jowar (and dal), salt and water. Stir well.
  5. Close the lid and pressure-cook for about 4–5 whistles (or cook jowar in pot for 25–30 min until soft).
  6. Once pressure releases naturally, open the lid and gently stir the khichdi. If too thick, add a little hot water to adjust consistency.
  7. Garnish with chopped coriander leaves and serve hot with yogurt or pickle.

Notes

Use assorted seasonal vegetables for extra nutrients. Rinsing jowar well before soaking improves digestion. Serve warm for best taste.