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5 from 1 vote

Millet Khichdi Recipe - Foxtail Millet Khichadi

Millet khichdi recipe with step by step photos without pre soaking the millets.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast or Dinner
Cuisine: Indian
Servings: 1
Author: Radhika

Ingredients

  • Foxtail Millet or Thinai - 1/4 cup
  • Yellow Moong dal - 1/2 tbsp
  • Carrots - 2 tbsp diced
  • French beans - 2 tbsp chopped
  • Peas - 2 tbsp
  • Onion - 3 tbsp chopped
  • Tomato - 3 tbsp chopped
  • Green chili slit - 2
  • Ginger - 1/4 inch piece grated
  • Mustard seeds - 1/4 tsp
  • Cumin seeds - 1/4 tsp
  • Turmeric powder - 1/8 tsp or 1 pinch
  • Curry powder - 1/2 tsp
  • Curry leaves - 5
  • Asafoetida - 1 pinch
  • Water - 1+1/2 cup
  • Salt - to taste
  • Oil or ghee - 1 tbsp

Instructions

  • Heat a pan, add foxtail millet and dry roast over low flame for 1 - 2 mins. It should be hot to your touch. Transfer to a bowl.
  • Add moong dal to the pan and dry roast it for 10-20 seconds. Transfer it to the same bowl.
  • Heat a pressure pan with oil.
  • Temper with mustard seeds and asafoetida. When the mustard splutter, add cumin seeds and let it sizzle.
  • Add onions and cook till it turns translucent.
  • Add tomato, ginger and saute for a few seconds.
  • Add chopped vegetables, green chilies, curry leaves, peas and mix well.
  • Add turmeric powder, curry powder, dry roasted foxtail millet, yellow moong dal and give a quick mix.
  • Add water, salt, mix well, close the cooker and cook for 3 whistles over low flame.
  • After the pressure is released, open the cooker and mash gently.
  • Millet khichdi is ready.
  • Serve hot with more ghee drizzled on top with curd raita or pickle.

Notes

If you do not have curry powder, add 2 cloves and 1/4 inch cinnamon stick while tempering.