Vegetable Millet Khichdi
Ingredients
Ingredients (Serves 2):
Grains & Pulses:
1/2 cup foxtail millet (or little millet, barnyard millet)
1/4 cup yellow moong dal (split yellow lentils)
Vegetables (finely chopped):
1/4 cup carrots
1/4 cup beans
1/4 cup green peas
1 small tomato
1/4 cup bottle gourd or zucchini (optional)
Tempering & Spices:
1 tsp ghee or cold-pressed coconut oil
1/2 tsp cumin seeds
1 pinch asafoetida (hing)
1/4 tsp turmeric
Salt to taste
1/2 tsp ginger (grated)
4 cups water
Fresh coriander to garnish
Lemon wedge (optional)
Instructions
Instructions:
Soak & Prep:
Wash and soak millet and dal together for 15–30 minutes.
Meanwhile, chop all vegetables.
Tempering:
In a pressure cooker or heavy-bottomed pan, heat ghee.
Add cumin seeds, let them crackle. Add a pinch of hing and grated ginger.
Sauté Vegetables:
Add chopped vegetables and sauté for 2–3 minutes.
Add Grains:
Drain the soaked millet and dal. Add to the pot with turmeric and salt.
Cook:
Add 4 cups water. Mix well.
Pressure cook for 2 whistles (or cover and simmer for ~20–25 mins in a pot until soft).
Garnish & Serve:
Once pressure releases, gently mash slightly for creamy texture.
Garnish with chopped coriander and serve with curd or pickle.
Nutrition Information (Approx. per serving):
Foxtail millet (1/4 cup): 90 kcal
Moong dal (1/8 cup): 70 kcal
Mixed vegetables: 60 kcal
Ghee: 40 kcal
Spices, tomato, garnish, etc.: ~20 kcal
→ Total: ~340 kcal per serving**
Health Benefits:
Rich in dietary fiber – aids digestion and keeps you full longer
High in plant-based protein from lentils
Gluten-free & diabetic-friendly due to low glycemic index of millet
Good source of iron, magnesium, and antioxidants
