Meal Prep · South Indian
Millet Khichdi
A wholesome and nutritious one-pot meal, perfect for a light yet satisfying South Indian dinner.
Ingredients
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Step-by-step- Wash the millet and moong dal thoroughly together under running water. Soak them in fresh water for at least 15-20 minutes, then drain completely.
- Heat ghee or oil in a pressure cooker or heavy-bottomed pot over medium heat.
- Add mustard seeds and allow them to splutter. Then add cumin seeds, asafoetida, and curry leaves; sauté for a few seconds until fragrant.
- Add chopped onion, green chili, and grated ginger. Cook until the onions turn translucent, about 3-4 minutes.
- Stir in chopped tomato, mixed vegetables, turmeric powder, and sambar powder (if using). Cook for 2-3 minutes until the tomatoes soften slightly.
- Add the soaked and drained millet and moong dal to the cooker. Mix well to combine with the spices and vegetables.
- Pour in 3.5 cups of water (or broth) and add salt to taste. Stir everything together.
- Close the pressure cooker lid and cook for 3-4 whistles on medium heat, or until the millet and dal are well cooked and soft. If using a pot, cook covered until water is absorbed and millet is tender, stirring occasionally.
- Allow the pressure to release naturally, then open the lid. Gently mash a little if you prefer a smoother consistency, and garnish with fresh coriander leaves.
- Serve hot with a dollop of ghee, pickle, or a side of yogurt.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 55 g |
| Fat | 8 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Millet Khichdi in an airtight container once it has cooled completely to maintain freshness and prevent spoilage.
Freezer Up to 3 months
Portion cooled Khichdi into freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat with a splash of water or broth to restore its original consistency, or microwave until thoroughly heated through.
Chef’s Corner
- Adjust the water quantity based on your preferred consistency; add more for a softer, more porridge-like texture, or less for a firmer Khichdi.
- For enhanced nutrition and flavor, feel free to include a variety of seasonal vegetables such as spinach, bottle gourd, or bell peppers.
- Soaking the millet and dal prior to cooking significantly helps in quicker cooking times and can improve digestibility.
