Millet Kichdi Recipe
Here is a wholesome, nourishing, and flavorful millet vegetable khichdi recipe. This dish swaps traditional rice for protein-rich and fiber-rich millets and cow pea dal, infused with fresh herbs and colourful seasonal vegetables.
Millet Kichdi Recipe
Ruha Organics
3-4
15 minutes
25 minutes
389
Indian
Dinner
10g
9g
Here is a wholesome, nourishing, and flavorful millet vegetable khichdi recipe. This dish swaps traditional rice for protein-rich and fiber-rich millets and cow pea dal, infused with fresh herbs and colourful seasonal vegetables.
Ingredients
- 1/2 cup millet, thoroughly washed and soaked for 20 minutes
- 1/2 cup cow pea dal, rinsed and drained
- 3 to 3.5 cups Water, adjust for desired consistency
- 2 tablespoons Ghee or Cold-Pressed Oil
- 1 teaspoon Cumin Seeds
- Asafoetida (Hing), a generous pinch
- 1 tablespoon Ginger, finely grated
- 2 cloves Garlic, minced (optional)
- 1-2 Green Chilies, slit (adjust to taste)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- Salt, to taste
- 1 cup Mixed Vegetables, diced (carrots, green peas, French beans, and cubed potatoes or sweet potatoes)
- 1/4 cup Fresh Herbs, finely chopped cilantro (coriander leaves)
- 2 tablespoons Fresh mint leaves, chopped
- 1 tablespoon Fresh dill or parsley, optional, adds an earthy brightness
- 1 teaspoon Lemon Juice, for a touch of tang
Directions
- Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat.
- Add the cumin seeds and let them sizzle.
- Stir in the asafoetida, grated ginger, minced garlic, and green chilies. Sauté for about 30 seconds until fragrant.
- Add the turmeric powder and coriander powder, stirring quickly to prevent burning.
- Toss in the diced mixed vegetables and sauté for 2–3 minutes until they begin to soften.
- Drain the soaked millets and add them to the pot along with the rinsed cow pea dal.
- Pour in 3 cups of water and add salt to taste. Stir everything together well.
- If using a Pressure Cooker: Secure the lid and cook for 3 to 4 whistles on medium heat. Allow the pressure to release naturally.
- If using a Pot/Saucepan: Bring the mixture to a boil, then cover with a tight-fitting lid, reduce heat to low, and simmer for 20–25 minutes until the millets and dal are completely tender and creamy, stirring occasionally.
- Remove from heat and gently stir in the freshly chopped cilantro, mint, and dill.
- Drizzle with a little extra ghee and a squeeze of fresh lemon juice just before serving.