Millet Khichdi


  • 2/3 cup millet (I used kodo and foxtail millet)
  • 1/3 cup dal (I used moong and toor dal)
  • 2 tsp ghee
  • 1 tsp cumin seeds
  • 4 cloves garlic, finely chopped
  • 2 medium potatoes, quartered
  • 1/3 cup shelled peas
  • 1 medium carrot, cut into chunks
  • 1 large tomato, quartered
  • 2-3 green chillies, slit
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 2 cups finely chopped spinach

Method –

  1. Soak the millet in water overnight
  2. Wash the dals. Drain and set aside
  3. Heat ghee in a pressure cooker
  4. Fry cumin seeds, garlic and vegetables for a minute
  5. Add the millet and moong dal with the spices and salt
  6. Add 4.5 cups of water and bring to a boil
  7. Close the cooker lid. Pressure cook for 3 whistles, and cook on low flame for 15-20 minutes
  8. Once the pressure subsides, open cooker and stir in the finely chopped spinach
  9. Keep covered for 10 minutes so that the spinach cooks in the residual heat
  10. Serve with papad, salad and yogurt

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