Vegetable millet khichdi recipe with step by step instructions and photos.
Jump to RecipeKhichdi is one of the famous north indian dishes, it is combination of dal and rice along with few spices. It is one of the satisfying and comforting dish, mostly made during winters. Khichdi is kids friendly, mostly given to toddlers. It is smooth, easy to digest and also healthy.
For this preparation I am using little millet, combination of toor dl and moong dal. While combining both dals i feel it tastes even better. Adding dollop of ghee at the end makes the khichdi even more smooth and tasty.
You can prepare this khichdi even with rice. There is also recipe using rice – Dal Khichdi. Do try these recipes and let me know how it turned out.
Vegetable millet khichdi – Procedure
Firstly, wash and soak millets for 6 to 8 hours or overnight. Soak both toor dal and moong dal half an hour before cooking.
Add both soaked millets and dal into a pressure cooker. Pour required water, add salt, turmeric powder and little ghee. pressure cook this for 3 to 4 whistles and let the pressure release naturally.
Heat some ghee in a pan, add cumin seeds and let it crackle. Add few curry leaves and green chillies, fry them for a minute.
Chop onions finely, add them and let fry until translucent. Add ginger garlic paste and fry for 2 minutes.
Add finely chopped tomatoes and fry them until mushy.
Now, add veggies, mix well and cook for 2 minutes. Then add salt, turmeric powder and cook for more 5 minutes.
Time to add spice powders, add red chilli powder, coriander seed powder and garam masala, mix well. Cook this for 2 minutes.
Pour 1cup of water and cook the veggies until soft. It takes around 8 to 10 minutes.
Now add the cooked millet dal mixture, give it nice mix. If needed add more water and mix well.
Let this come to a boil. Turn off the stove top it with ghee and garnish with coriander leaves.
Vegetable dal khichdi is ready. Serve it hot, it tastes great when hot.
Notes
- Millet : water ratio is 1:3.
- You can use any millet of your choice, it tastes same with any millet.
- Adding ghee at last prevents the khichdi from thickening even after the khichdi cools down.
- Soaking millets for 6-8 hours or overnight because the healing properties will be maximum.
- You can make this recipe using other millets too, with kodo millet it tastes great.
Tried this recipe? Comment down below how it turned out!
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Vegetable millet khichdi
Ingredients
- ½ cup Millets
- ¼ cup Toor dal
- ¼ cup Moong dal
- ½ cuo Carrot
- ⅓ cup Beans
- ½ cup Potato
- 1 onion finely chopped
- 1 tomato finely chopped
- 3 no. green chillies
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 5 cups water
- 2 tbsp ghee
- salt to taste
- Curry leaves
Instructions
- Firstly, wash and soak millets for 6 to 8 hours or overnight. Soak both toor dal and moong dal half an hour before cooking.
- Add both soaked millets and dal into a pressure cooker. Pour required water, add salt, turmeric powder and little ghee. pressure cook this for 3 to 4 whistles and let the pressure release naturally.
- Heat some ghee in a pan, add cumin seeds and let it crackle. Add few curry leaves and green chillies, fry them for a minute.
- Chop onions finely, add them and let fry until translucent. Add ginger garlic paste and fry for 2 minutes.
- Add finely chopped tomatoes and fry them until mushy.
- Now, add veggies, mix well and cook for 2 minutes. Then add salt, turmeric powder and cook for more 5 minutes.
- Time to add spice powders, add red chilli powder, coriander seed powder and garam masala, mix well. Cook this for 2 minutes.
- Pour 1cup of water and cook the veggies until soft. It takes around 8 to 10 minutes.
- Now add the cooked millet dal mixture, give it nice mix. If needed add more water and mix well.
- Let this come to a boil. Turn off the stove top it with ghee and garnish with coriander leaves.
- Vegetable dal khichdi is ready. Serve it hot, it tastes great when hot.
Notes
- Millet : water ratio is 1:3.
- You can use any millet of your choice, it tastes same with any millet.
- Adding ghee at last prevents the khichdi from thickening even after the khichdi cools down.
- Soaking millets for 6-8 hours or overnight because the healing properties will be maximum.
- You can make this recipe using other millets too, with kodo millet it tastes great.
