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
- Heat ghee or oil in a pressure cooker or heavy-bottomed pot.
- Add cumin seeds and let them splutter.
- Add grated ginger and green chilies; sauté for 30 seconds.
- Add chopped onions and cook until translucent.
- Stir in the tomatoes and cook until soft.
Step 2: Add Vegetables & Grains
- Add carrots, peas, and French beans. Sauté for 2–3 minutes.
- Mix in turmeric powder, black pepper, and Sarbu Himalayan Pink Salt.
- Add the rinsed millet and moong dal. Stir well for 1 minute.
Step 3: Cook the Khichdi
- Pour in 5 cups of water and mix.
- Pressure Cooker: Cook for 3 whistles on medium heat, then allow the pressure to release naturally.
- Pot Method: Cover and cook on low heat for 20–25 minutes, stirring occasionally, until the millet and dal are soft.
Step 4: Serve
Gently fluff the khichdi and adjust the consistency with a little hot water if needed.
Serve hot, topped with a teaspoon of ghee, fresh coriander, and a squeeze of lemon.
Serving Suggestions
- Pair with plain yogurt or raita.
- Serve with roasted papad and pickle.
- Enjoy alongside a simple cucumber and tomato salad.
- Ideal for lunch, dinner, or a light meal during recovery days.
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?
Sarbu Himalayan Pink Salt enhances the wholesome flavors of millet, lentils, and fresh vegetables while providing a clean, balanced taste. It blends perfectly with everyday home-cooked meals, making this nourishing khichdi both comforting and delicious.
Chef’s Tips
- Add spinach, bottle gourd, or broccoli for extra nutrition.
- For a vegan version, replace ghee with cold-pressed sesame or olive oil.
- Adjust the amount of water to make the khichdi thicker or soup-like, based on your preference.
- A spoonful of homemade ghee added before serving enhances both aroma and flavor.
- Leftover khichdi can be thinned with hot water and enjoyed as a hearty breakfast the next day.
