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Millet Khichdi Recipe - Foxtail Millet Khichadi
Millet khichdi recipe with step by step photos without pre soaking the millets.
5
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Prep Time :
5
minutes
mins
Cook Time :
15
minutes
mins
Total Time :
20
minutes
mins
Servings :
1
Course :
Breakfast or Dinner
Cuisine :
Indian
Author :
Radhika
Ingredients
1x
2x
3x
Foxtail Millet or Thinai - ¼ cup
Yellow Moong dal - ½ 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 - ¼ inch piece
grated
Mustard seeds - ¼ tsp
Cumin seeds - ¼ tsp
Turmeric powder - ⅛ teaspoon or 1 pinch
Curry powder - ½ tsp
Curry leaves - 5
Asafoetida - 1 pinch
Water - 1+½ cup
Salt - to taste
Oil or ghee - 1 tbsp
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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 ¼ inch cinnamon stick while tempering.
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