Mixed Millet Khichdi Recipe
Overview
Mixed Millet Khichdi is a delightful and nutritious North Indian dish, perfect for a comforting meal. This vegetarian dish is not only easy to prepare but is also rich in flavor and health benefits. With its warm, hearty texture, it’s ideal for a rainy evening, served alongside a bowl of kadhi, mango rasam, or simply with plain dahi and pickle.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mixed millets (foxtail and kodo) | 1-1/2 cups |
| Badi (wadi) – crushed | 1 |
| Onion – finely chopped | 1 |
| Tomatoes – chopped | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Methi seeds (Fenugreek) | 1/2 teaspoon |
| Kasuri methi (Dried Fenugreek) | 1 tablespoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Red chili powder | 1 teaspoon |
| Ghee | 1 teaspoon |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 210 |
| Protein | 6g |
| Fat | 5g |
| Carbohydrates | 36g |
| Fiber | 5g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: North Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
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Prepare the Millets: Start by measuring 1-1/2 cups of mixed millets. Rinse the millets thoroughly under running water, ensuring all impurities are removed. After washing, place them in a colander or fine-meshed sieve to drain and set aside.
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Heat Ghee: In a pressure cooker, warm 1 teaspoon of ghee over medium heat. Once the ghee is heated, add 1/4 teaspoon of asafoetida and 1 teaspoon of cumin seeds. Allow the spices to crackle for a few seconds, releasing their aromatic flavors.
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Sauté Onions: Add the finely chopped onion to the pressure cooker. Sauté the onion until it softens and turns translucent, which should take about 3-4 minutes.
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Cook Tomatoes: Incorporate the chopped tomatoes into the cooker and cook until they soften. Stir occasionally to ensure even cooking.
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Add Spices: Once the tomatoes are cooked, add salt to taste, 1 teaspoon of red chili powder, 1 tablespoon of kasuri methi, and the crushed badi (wadi). Continue to sauté the mixture for another 2-3 minutes, allowing the spices to blend well.
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Combine with Millets: Now, add the washed and drained mixed millets to the pressure cooker. Sauté everything together for about a minute, ensuring that the millets are well-coated with the spiced mixture.
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Add Water and Cook: Pour in 5 cups of water. Cover the pressure cooker with its lid and cook on high heat until you hear 2 to 3 whistles. After the whistles, reduce the heat to low and let it simmer for an additional 3 to 4 minutes.
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Release Pressure: Turn off the heat and allow the pressure to release naturally. This step is crucial as it ensures that the khichdi cooks evenly and achieves the right texture.
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Serve: Once the pressure has released, carefully open the lid and give the khichdi a good stir. Taste and adjust the salt if necessary. Serve hot, accompanied by kadhi, mango rasam, or plain yogurt and pickle for a satisfying and wholesome meal.
Tips
- Millet Mix: You can use different proportions of various millets to suit your taste. Foxtail and kodo millets work well together for this recipe.
- Spice Level: Adjust the amount of red chili powder according to your spice preference.
- Serving Suggestions: This khichdi pairs beautifully with a side of salad or any pickles to enhance the flavors.
Enjoy this comforting bowl of Mixed Millet Khichdi, a perfect blend of health and taste that makes every meal a delightful experience!
