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Main Course · Diabetic-Friendly · Gluten-Free

Barnyard Millet Khichdi

This is the recipe that converted our household to millets. Soft, comforting, one-pot, and the leftovers reheat better than rice khichdi ever did.

4.8 from 46 ratings
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Course
Main Course
Cuisine
North Indian

Ingredients

Instructions

Heat the ghee in a pressure cooker; splutter the cumin, then add the green chilli.

Add the drained millet and dal and stir 2 minutes on medium so every grain is coated.

Add water and salt, close the lid and cook for 3 whistles on medium heat.

Let the pressure release naturally for 5 minutes, open, and stir, the texture should be soft and spoonable. Add hot water to loosen if needed.

Rest 5 minutes before serving with curd and pickle.

Nutrition

Per serving
Calories 289 kcal
Protein 8 g
Fiber 6 g
Carbohydrates 38 g

Tips

💡 Chef's Tip
Soaking is the difference between fluffy and gummy, do not skip the 20 minutes.
💡 Chef's Tip
For a vrat/fasting version, swap dal for peanuts and use rock salt.

Variations

  • Vegetable khichdi: add carrot, peas and beans with the water.
  • Masala khichdi: add onion, tomato, turmeric and garam masala.

Frequently Asked Questions

Yes, it keeps 2 days refrigerated in an airtight box. Sprinkle a little water when reheating.

Usually yes; adjust the water by ±¼ cup and taste-test the first batch. See each millet's hub page for its cooking ratios.

Shop This Recipe

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Available on JioMart

QuickMillet Ready-to-Cook Barnyard Khichdi Mix, 400g

4.0 (63 ratings on JioMart)
Pros
  • Genuinely one-pot
  • Sensible salt level
Cons
  • Spice mix is mild for some tastes
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Available on Amazon

PureGrain Co. Organic Barnyard Millet, 1kg

4.3 (212 ratings on Amazon)
Pros
  • Certified organic (India Organic + USDA)
  • Low broken-grain %
  • Resealable pack
Cons
  • Pricier per kg than loose grain
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