Millet khichdi is a healthy gluten-free dinner option made with lentils, millets, spices and veggies. Serve it as is or with pickle and yogurt for a complete meal.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • ½ cup millets ((can substitute 2 tbsp with rice))
  • ½ cup moong dal
  • 2½ cups water
  • 1 cup mixed veggies ((carrots, beans, peas, capsicum))
  • ¼ cup methi leaves (or ½ to 1 cup spinach / palak chopped fine)
  • 1 tomato (small, deseeded (optional))
  • 1½ to 2 tablespoons ghee (or oil)
  • 1 teaspoon ginger grated
  • ½ teaspoon cumin seeds (/ jeera)
  • ¼ to ½ teaspoon red chili powder ((or 1 green chilli chopped, adjust to taste))
  • ⅛ teaspoon turmeric
  • ½ teaspoon salt ((adjust to taste))
  • ¼ to ½ teaspoon garam masala ((optional))

Method

How to Make Millet Khichdi

  1. Wash millets and dal thoroughly until water runs clear. Soak for about 30 mins to 1 hour. The longer they are soaked the quicker and softer they turn. Drain them to a colander.
  2. Heat a pressure cooker or pot with ghee. Add cumin and allow them to splutter. Saute ginger until a nice flavor comes out.
  3. Add all the veggies including tomato. Saute on a medium flame for 2 to 3 mins.
  4. Add red chili powder, turmeric, garam masala and salt. Saute until the tomatoes turn mushy.
  5. Then add drained millets and dal. Saute for 2 to 3 mins.
  6. Add water and check the salt.
  7. Pressure cook on a medium flame for 2 to 3 whistles. I cook for 2 whistles.
  8. When the pressure drops, open the lid. Fluff up and add a tsp of more ghee if you want
  9. Serve millet khichdi with papad and pickle.

Make in Instant Pot

  1. Perform all the steps on saute mode. Press cancel and secure the Instant pot with the lid. Position the steam release valve to sealing.
  2. Press pressure cook or porridge button and set the timer to 10 mins. When the pressure drops open the lid. I prefer to add some hot boiling water to adjust the consistency and add more salt.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.