Khichdi or savoury porridge, is a commonly prepared dish in India. Every region in India has it’s own different version of Khichdi. The basic khichdi is made with rice and yellow lentils. If you are looking for a rice replacement, try millets. These gluten free grains have a higher amounts of fiber and nutrients when compared to rice. There are various studies that suggest, millets fight diabetes, heart diseases and also aid in digestion.
There are many types of millets. For this recipe, I used foxtail millet or navane (called in Kannada) , Kangni (in Hindi). They look very similar to course semolina or couscous. They have a mild flavor, a hint of sweet and are slightly nutty. These tiny beads have a slight bite to them when cooked. They can be consumed for breakfast, lunch or dinner.
They can be cooked in different ways. To fasten the cooking process, the best thing to do would be to slightly toast them in a pan. Do not burn them. You can also soak them in water for an hour before cooking. Later, pressure cook them or boil in water or stock, in a large saucepan.
For this recipe, I directly cooked millets in a pressure cooker without toasting them or soaking them in water. They absorb quite a bit of water. I used about 4 cups of water for this recipe as khichdi needs to have a porridge like consistency.
I sometimes cook foxtail millet as it is (i.e without any seasoning or vegetables) and eat it with Rasam, Sambhar or any type curry (Dry Masala Chana or Spicy Indian Chickpeas, Zucchini Dal, Palak/ Spinach Tofu, Soy Chunks Curry, Chicken Curry).
You can enjoy this khichdi with raita or some Indian pickles.
Happy cooking! 🙂
Total : 35 Mins
Prep : 5 Mins
Cooking : 30 Mins
- Oil – 1 Tbsp
- Cumin seeds – 1 Tsp
- Chopped Onion – 1
- Chopped garlic – 1 Tsp
- Chopped ginger – 1 Tsp
- Finely chopped green chilli – 1
- Chopped tomato – 1
- Turmeric Powder – ½ Tsp
- Red Chilli Powder – ½ Tsp
- Garam Masala – 1 Tsp
- Salt – 1½ Tsp
- Split Yellow lentils/ Moong dal – ¼ Cup
- Foxtail Millet – 1 Cup
- Water – 4 Cups
- In a pressure cooker OR a large saucepan, on a medium flame, heat oil. Add cumin seeds, chopped onions, garlic and ginger. Sauté until the onions soften.
- Add in chopped green chilli and tomato. Cook until tomato softens and mash slightly.
- Add turmeric, red chilli powder, garam masala, salt along with a cup of water. Add the yellow lentils and millet. Pour in rest of the 3 cups of water and stir.
- (If using a pressure cooker) Bring it to a boil. Cover with lid and cook for 2 whistles on low to medium flame OR (If using a large saucepan) Bring it to a boil, stir it well and cover with lid. Turn down the heat to a absolute low and simmer for 25 minutes. (May require occasional stirring to prevent it from sticking to the bottom)
- Enjoy with a dollop of ghee or butter!