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Millet Khichdi

Millet Khichdi: The Ultimate Comfort Food for Fall and Winter

Admin IndiePalates
As the chilly weather sets in, our bodies naturally crave warm, hearty meals that provide both nourishment and comfort. Enter Millet Khichdi, a wholesome twist on the classic Indian dish that’s perfect for cozy fall and winter days.
This one-pot wonder brings together the goodness of nutrient-rich millets, protein-packed lentils, and a medley of colorful vegetables. The result? A hearty, flavorful dish that’s not just delicious but also incredibly beneficial for your health.
Whether you’re under the weather, looking for a light yet satisfying dinner, or simply in need of a soul-warming meal, Millet Khichdi is here to deliver. It’s easy to make, customizable, and packed with essential vitamins, minerals, and fiber—making it a go-to dish for comfort and wellness.
Stay warm and nourished this season with a bowl of Millet Khichdi—your ultimate comfort food for cold days!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 cup Millet mixed, any variety
  • 1/2 cup Yellow Moong Dal split yellow lentils
  • 1 Potato small, diced
  • 1 Carrot diced
  • 1/2 Cup Green Peas
  • 1 Onion small, finely chopped
  • 2 Tomatoes chopped
  • 2 Green Chilies slit
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • 1/2 tsp Turmeric Powder
  • 1 tsp Ginger-Garlic Paste
  • 2 tbsp Ghee or oil
  • 4 cups Water
  • Salt to taste
  • Fresh Cilantro chopped, for garnish
  • Lemon Wedges for serving

Instructions
 

Prepare the Ingredients:

  • Rinse the millet and moong dal thoroughly under running water. Drain and set
    aside.
  • Chop the vegetables as indicated.

Cook the Khichdi:

  • Using a Pressure Cooker. Heat ghee or oil in a pressure cooker over medium heat.
  • Add cumin seeds and mustard seeds. When they start to splutter, add chopped
    onions and sauté until they turn golden brown.
  • Add ginger-garlic paste and green chilies, and sauté for a minute.
  • Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes turn
    soft and mushy.
  • Add the diced vegetables, millet, and moong dal to the pressure cooker. Mix well.
  • Pour in 4 cups of water, stir, and close the lid. Cook on high heat for 2 whistles, then reduce the heat to low and cook for another 5 minutes.
  • Allow the pressure to release naturally. Open the lid and stir the khichdi.
  • Using an Instant Pot. Set the Instant Pot to 'Sauté' mode and heat the ghee or oil.
  • Add cumin seeds and mustard seeds. When they start to splutter, add chopped
    onions and sauté until they turn golden brown.
  • Add ginger-garlic paste and green chilies, and sauté for a minute.
  • Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes turn
    soft and mushy.
  • Add the diced vegetables, millet, and moong dal to the Instant Pot. Mix well.
  • Pour in 4 cups of water, stir, and close the lid. Set the Instant Pot to 'Pressure Cook' on high for 10 minutes.
  • Allow the pressure to release naturally. Open the lid and stir the khichdi.

Serve:

  • Garnish with fresh cilantro and serve hot with lemon wedges on the side.