Kodo Millet Khichdi
Kodo Millet Khichdi is a wholesome and hearty one-pot meal that brings together the health benefits of kodo millet and the comforting flavors of traditional Indian khichdi. Kodo millet, a nutrient-dense grain rich in fiber, protein, and minerals, replaces rice to create a gluten-free and low-glycemic alternative. This dish is prepared by cooking the millet with split lentils (dal), a medley of vegetables, and aromatic spices like cumin, turmeric, and ginger, making it both flavorful and nourishing. Ideal for a light lunch or dinner, Kodo Millet Khichdi is easy to digest and perfect for those looking for a balanced and healthy meal. Pair it with a dollop of ghee, yogurt, or a side of pickle for an added burst of flavor.
- 1 cup kodo millet
- 1 medium onion finely chopped
- 1 medium carrot finely chopped
- 1 small capsicum finely chopped
- 1 medium tomato finely chopped
- 1/4 cup green peas
- 1 medium potato cut into small pieces
- 1 green Chilli finely chopped
- 1/4 tsp mustard seeds
- 1/2 tsp sprout methi seeds
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp garam masala powder
- 2 tbsp Coriander leaves
- 1 tsp Desi ghee
- 1 cup 1.5 water
- For tempering
- 1 tsp Desi ghee
- 1 green Chilli slit
- 5 curry 5-6 leaves
Wash and soaked the kodo millet in water for 6-7 hours or overnight. Wash all the vegetables and chopped them finely.
Take a pressure cooker add Desi ghee, heat up then add mustard seeds and methi seeds. sauté few seconds then add chopped onion and green chilies.
- Add all chopped vegetables saute 1 minute on high flame. Add powder spices and salt. mix and cook for 1 minute.
- Add soaked kodo millet mix and cook for one minute. Add water,stir well and cover it with lid. Pressure cook when one whistle come turn the flame medium and cook for 2 whistle. Switch off the flame and released the pressure naturally.
Open the lid. This khichdi cooked perfectly. add coriander leaves and transfer in serving bowl.
- Take a tadka pan add ghee when it heated add cumin seeds,green Chilli and curry leaves. When they splutter turn off the flame and pour this tadka on the khichdi.
Serve hot with curd.
