Millet khichdi is a one pot gluten-free meal made with millets, moong dal, spices and mixed vegetables. This millet khichdi can be eaten as such without any side or with yogurt or pickle. You can make this on the stove top in a regular pot or in a pressure cooker or instant pot. If you are new to millets and trying to incorporate them in your diet you may also check out this detailed post on how to cook millets along with a lemon millet recipe.
I have made this khichdi with foxtail millet which is known as Thinai arisi in Tamil and Korra Biyyam in Telugu. However you can use any other kind of millets like kodo millet (varagu), barnyard millet or little millet (sama).
Foxtail millet is available in 2 forms – hulled and unhulled. Use the hulled foxtail millet for this recipe. This particular kind of millets are considered very heaty to the body so a lot of people avoid consuming them during summer.
I also know a lot of people combine foxtail millet with rice because they cannot with stand the heat generated in the body. My mom would always soak them overnight and then cook them as this is another way to bring down the heat generating qualities.
Soaking the millets not only help in better absorption of nutrients but also helps to reduce the phytic acid in the grains. Some kinds like kodo millet can be cooked right away without any soaking as they cook very fast.
As with any khichdi, this khichdi recipe is also made with yellow moong lentils (moong dal). Vegetables like carrots, bell peppers, green beans, tomatoes and green peas go well in this. Sometimes I also add spinach or methi leaves if I have some.
Ingredients (US cup = 240ml )
- ½ cup millets (can substitute 2 tbsp with rice)
- ½ cup moong dal
- 2½ cups water
- 1 cup mixed veggies (carrots, beans, peas, capsicum)
- ¼ cup methi leaves or ½ to 1 cup spinach / palak chopped fine
- 1 tomato small , deseeded (optional)
- 1½ to 2 tablespoons ghee or oil
- 1 teaspoon ginger grated
- ½ teaspoon cumin seeds / jeera
- ¼ to ½ teaspoon red chili powder (or 1 green chilli chopped, adjust to taste)
- ⅛ teaspoon turmeric
- ½ teaspoon salt (adjust to taste)
- ¼ to ½ teaspoon garam masala (optional)
How to Make Millet Khichdi
- Wash millets and dal thoroughly until water runs clear. Soak for about 30 mins to 1 hour. The longer they are soaked the quicker and softer they turn. Drain them to a colander.
- Heat a pressure cooker or pot with ghee. Add cumin and allow them to splutter. Saute ginger until a nice flavor comes out.
- Add all the veggies including tomato. Saute on a medium flame for 2 to 3 mins.
- Add red chili powder, turmeric, garam masala and salt. Saute until the tomatoes turn mushy.
- Then add drained millets and dal. Saute for 2 to 3 mins.
- Add water and check the salt.
- Pressure cook on a medium flame for 2 to 3 whistles. I cook for 2 whistles.
- When the pressure drops, open the lid. Fluff up and add a tsp of more ghee if you want
- Serve millet khichdi with papad and pickle.
Make in Instant Pot
- Perform all the steps on saute mode. Press cancel and secure the Instant pot with the lid. Position the steam release valve to sealing.
- Press pressure cook or porridge button and set the timer to 10 mins. When the pressure drops open the lid. I prefer to add some hot boiling water to adjust the consistency and add more salt .
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Follow Swasthi’s Recipes