Millet khichdi step-by-step recipe with photos.
About this recipe
Millet khichdi is a wholesome one-pot meal made with foxtail millets and green moong (mung bean). This vegan and gluten-free comfort food is loaded with vegetables and is nutritious, healthy, and very filling.
Khichdi has many variations in India and the way it is cooked varies from state to state. In my recipe, I am using minimal spices and adding lots of vegetables to this khichdi. This dish is perfect for weekday meals and makes a great lunch box.
Read on for ingredients, their substitutes, serving suggestions, and tips to make the most delicious millet khichdi.
What is foxtail millet
Foxtail millet is a gluten-free grain widely used in India. It is called kangni or kakum in Hindi, navane in Kannada, korra in Telugu, thinai in Tamil, and kang in Gujarati. It can be cooked similar to rice and is a good substitute for rice. It is widely used in India, China, and Africa.
Foxtail millet is very nutritious and is associated with several health benefits. It is rich in fiber, vitamins, iron, and antioxidants. It is widely used for blood sugar control as it has a low glycemic index (GI). Foxtail millet is suitable for gluten intolerance or if you are following a gluten-free diet.
Click here for more information on various millet types, their benefits, and recipes
Ingredients and substitutes
Foxtail millet: I use foxtail millet in this recipe. Other millets like pearl millet, barnyard millet, and proso millet also can be used to make it.
Green moong: This khichdi tastes very good with green moong. However, you may replace it with split moong dal (yellow lentil) too.
Vegetables: I use carrots, potatoes, beans, peas, cauliflower, spinach, and tomatoes. You may use any vegetables of your choice.
Onion, ginger, and garlic: These make the base of the khichdi and adds a lot of flavour. You may skip onion and garlic for a no-onion/garlic version.
Spices: The whole spices I use are mustard seeds, cumin seeds, and pepper. The powdered spices I use are coriander powder, chilli powder, and turmeric powder.
Foxtail millet khichdi tastes great just by itself. It can also be served with plain yogurt and any Indian pickle. You can also serve it with a raita of your choice for a complete meal.
Soak the foxtail millet overnight. At a minimum, soak it for 3-4 hours. This will not only help reduce the phytates but it will also be cooked quickly.
You may use any vegetables of your liking. I like to add lots of veggies to this dish; however, you may use as much or as little as you prefer.
Do not skip spinach. It ties the whole dish together.
Do not skip ginger, even if you skip onion and garlic to make a no onion/garlic version.
Always serve this khichdi hot or warm. If you are reheating it, add a small amount of water and simmer in a saucepan rather than reheating it in a microwave. This khichdi tends to become very dry when cold so adding some water and simmering it will give it back the right texture.
I make the khichdi without a pressure cooker. This way, I am able to check the consistency and seasoning easily. If the millets and green moong are soaked, it can be cooked easily without a pressure cooker.
If you prefer a very runny khichdi, increase the amount of water and adjust the consistency as per your preference.
This foxtail millet khichdi is:
- very healthy, loaded with vegetable
- one-pot meal
Step by step instructions
1. Soak the foxtail millet and green moong separately in water for 6-8 hours (or overnight)
2. Heat oil and add mustard seeds. Once it splutters, add cumin seeds, curry leaves, and pepper
3. Add onion and fry until it is translucent. Add ginger and garlic, and fry
4. Add the vegetables, turmeric powder, coriander powder, and salt
5. Add the soaked and drained foxtail millet and green moong
6. Add water and bring to boil. Cover and simmer until completely done
7. Mix well and serve hot
- 1 cup foxtail millet
- 1 cup mung bean (green gram)
- 1 small potato cut into cubes
- 1 small carrot cut into cubes
- ½ cup cauliflower florets
- 10-12 green beans
- ¼ cup peas
- 1 cup spinach leaves chopped
- 1 small tomato cut into cubes
- 1 medium onion sliced
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste (or 2-3 garlic cloves, grated)
- 1-2 green chilli finely chopped
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon pepper
- 8-10 curry leaves
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- Soak the foxtail millet and green moong separately in water for 6-8 hours (or overnight)
- Drain the water and set it aside
- Cut all the vegetables and spinach. Set them aside
- Heat oil in a frying pan or kadhai and add mustard seeds
- Once it splutters, add cumin seeds, curry leaves, and pepper. Saute for a few seconds
- Add onion and fry on medium heat until it is translucent
- Add ginger and garlic paste. Saute until raw smell goes (1-2 minutes)
- Add the vegetables and spinach
- Add turmeric powder, coriander powder, and salt. Mix well
- Add the foxtail millet and green moong. Mix well
- Add 4 cups of water and bring to boil
- Cover and simmer for 20-25 minutes (until the millets are completely cooked and the moisture evaporates)
- Turn off the flame and mix well
- Serve hot with yogurt and pickle
Click here to watch this khichdi web story.