Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Khichdi
- 1 cup foxtail millet (or little millet/barnyard millet), rinsed
- ½ cup yellow moong dal, rinsed
- 1 tbsp ghee or cold-pressed oil
- 1 tsp cumin seeds
- 1-inch ginger, finely grated
- 2 green chilies, slit (optional)
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- ½ cup carrots, diced
- ½ cup green peas
- ½ cup French beans, chopped
- ¼ tsp turmeric powder
- 1½ tsp Sarbu Himalayan Pink Salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 5 cups water
- 2 tbsp fresh coriander leaves, chopped
For Garnishing
- 1 tsp ghee (optional)
- Fresh coriander leaves
- Lemon wedges
Instructions
Step 1: Prepare the Base
- First, heat the ghee or oil in a pressure cooker or heavy-bottomed pot.
- Next, add the cumin seeds and let them splutter.
- Then, stir in the grated ginger and green chilies and sauté for 30 seconds.
- After that, add the chopped onions and cook until they become translucent.
- Finally, stir in the tomatoes and cook until soft.
Step 2: Add Vegetables & Grains
- Next, add the carrots, peas, and French beans. Then, sauté the vegetables for 2–3 minutes.
- Afterward, mix in the turmeric powder, black pepper, and Sarbu Himalayan Pink Salt.
- Finally, add the rinsed millet and moong dal and stir well for 1 minute.
Step 3: Cook the Khichdi
- Next, pour in 5 cups of water and mix everything well.
- For the pressure cooker method, cook for 3 whistles on medium heat. Afterward, allow the pressure to release naturally.
- Alternatively, cover the pot and cook on low heat for 20–25 minutes. Meanwhile, stir occasionally until the millet and dal become soft.
Step 4: Serve
Afterward, gently fluff the cooked khichdi. If needed, add a little hot water to adjust the consistency.
Finally, serve the khichdi hot with a teaspoon of ghee and fresh coriander. In addition, add a squeeze of lemon for a fresh and tangy finish.
Serving Suggestions
For example, pair the khichdi with plain yogurt or raita. Alternatively, serve it with roasted papad and pickle. In addition, a simple cucumber and tomato salad makes a fresh side dish. Moreover, this comforting khichdi works well for lunch or dinner. Finally, you can enjoy it whenever you want a simple and filling meal.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
| Calories | 315 kcal |
| Protein | 11 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 8 g |
| Fat | 7 g |
| Saturated Fat | 2 g |
| Sodium | Varies with salt added |
Why Use Sarbu Himalayan Pink Salt?
First of all, Sarbu Himalayan Pink Salt enhances the natural flavors of millet, lentils, and fresh vegetables. In addition, its balanced taste complements the mild flavors of the khichdi. Moreover, it blends easily with the spices and other ingredients. As a result, every spoonful tastes flavorful and well balanced. Therefore, Sarbu Himalayan Pink Salt is a great seasoning choice for this comforting millet khichdi.
Chef’s Tips
For example, add spinach, bottle gourd, or broccoli for more variety. Alternatively, replace ghee with cold-pressed sesame or olive oil for a vegan version. In addition, adjust the amount of water depending on your preferred consistency. Moreover, a spoonful of homemade ghee before serving can add extra aroma and flavor. Finally, save any leftover khichdi for the next day. Then, add a little hot water while reheating it for a warm and hearty breakfast.
