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Millets Khichdi
Sapana Behl
A comforting and filling khichdi made with kodo millet, moong dal and minimal spices. This is just perfect to finish on cold winter days with a dollop of ghee.
5
from
3
votes
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Dinner, Lunch
Cuisine
Indian
Servings
4
People
Calories
620
kcal
Ingredients
1x
2x
3x
1 1/2
cups
kodo millet
1/4
cup
split yellow moong dal
1
onion,
chopped
1
tomato,
chopped
1
green chilli,
chopped
1
teaspoon
ginger-garlic paste
1/2
teaspoon
mustard seeds
1/2
teaspoon
cumin seeds
salt to taste
1/2
teaspoon
garam masala
2
tablespoon
ghee+ more to drizzle on top
water as required
Instructions
Wash and soak dal and millets in enough water for about 2 hours. Drain and set aside.
Heat ghee in a pressure cooker and add mustard and cumin seeds. Let the seeds splutter for a minute.
Add ginger garlic âste and saute for a minute then add chopped onions and green chilli.
Saute for few minutes or until onion is light golden in colour.
Add tomatoes, salt, and garam masala. Cook until tomatoes are soft.
Transfer the millets and dal into the cooker and add about 4 cups of water.
Cook for 3-4 whistles in the pressure cooker. Turn off the heat and wait until the pressure is released from cooker.
Serve hot drizzled with dollops of ghee.
Notes
If you want you may skip adding tomatoes but I liked this khichdi with tomatoes.
You may also add turmeric to add that yellow colour and flavour.
Nutrition
Calories:
620
kcal
Carbohydrates:
96
g
Protein:
78
g
Fat:
16
g
Saturated Fat:
8
g
Cholesterol:
28
mg
Potassium:
1120
mg
Fiber:
28
g
Sugar:
2
g
Vitamin A:
5230
IU
Vitamin C:
22
mg
Calcium:
117
mg
Iron:
16
mg
Keyword
millet khichdi for babies, millet khichdi recipe, Millets Khichdi
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