This is a delicious, nutritious and super healthy one-pot meal of Korralu/Foxtail Millets and moong dal. Vegans can omit ghee in this recipe. I used the moong dal with skin for more nutrition and high fiber content. This kichdi is very easy, quick to make and very light on the tummy. You can use any kind of millets like little millet, brown top millet, barnyard millet, and kodo millets. Serve this khichdi as a breakfast, lunch or dinner also good for lunch boxes.
Always remember to soak millets at least 2 hours before cooking. Soaking makes it easier to digest, and all nutrients will become bioavailable. Soaking gives the millet porridges that creamy texture. Millet will have a hard outer cover, and you can feel that in the cooked millet texture. So soaking will yield creamy porridge.
Millet khichdi absorbs more water and tends to become thick as it cools down. So make sure to add enough water to keep it little runny. Keep it the watery consistency when packing for lunch boxes as it may become thick cake like consistency.
These Italian Foxtail millets are good for nerve cleansing, treating joint related problems, and nerve related problems like fits and epilepsy. Foxtail millets has 8% of fiber.
More healthy millet recipes:
- Masala Jowar Roti | Sorghum Millet Roti | Kaaram Jonna Rotte with veggies
- Whole grain Millet Dosa | Millet Dosa
- Ragi Rotte with Veggies|Veggie Ragi/Finger Millet Roti
- Sadda/Sajja Rotte | Bajra Roti | Pearl Millet Roti
- Sorakaya Thappilent|Masala Jowar Roti|Bottle Gourd Sorgham Millet Flat Bread
PREP TIME: 5 MINS COOK TIME: 20MINS SOAK TIME – 2 HRS TOTAL TIME: 25 MINS COURSE: BREAKFAST/LUNCH/DINNER CUISINE: INDIAN SERVINGS : 2-3
- Korralu/Foxtail Millets – 1/2 cup
- Moong dal with skin – 1/2 cup
- Onion – 1/3 cup
- Ghee – 2 tbsp.
- Oil – 1 tsp
- Cumin seeds – 1 tsp
- Mixed veggies – 1/2 cup (opt)
- Tomato – 1/2 cup
- Salt – 1 tsp
- Turmeric – 1/4 tsp
- Mint leaves – few
- Hing – pinch
- Green chillies – 2 (can go up to 5)
- Ginger – 1 tsp, grated
- Water – 4 cups
- Rinse and wash moong lentils and korralu/Foxtail millets together.
- Soak both of them for 30 minutes – 2 hrs in water. It is better to soak millets for at least 2 hrs.
- Heat 1 tbsp ghee and 1 tsp oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.
- Sauté onions till translucent. No need to make onions light brown or golden brown.
- Once the onions become translucent, green chilli, hing and ginger.
- Add mixed veggies, few mint leaves and turmeric. Mix.
- Add tomatoes. Saute till the tomatoes softens.
- Drain the millets and moong dal, add them to the pressure cooker.
- Stir for a minute. Add water and salt. Stir well and check taste. Adjust salt.
- Close the lid tightly and pressure cook on a high flame for 3-4 whistles.
- Once it is cooked then top it with ghee and garnish with cilantro before serving.
- Serve millet moong dal khichdi hot and can be served with papad, yogurt and accompanying salad.
- For thinner or soupy consistency, increase the amount of water.
- Millets tend to absorb more water and become thick so make sure to add enough water when packing for lunch boxes.
- If it becomes too thick, then add some water and stir well. Keep on low flame to simmer till you get the right consistency.
- Any millets can be used.
- Moong dal with skin can be substituted by regular yellow moong dal.
- Ghee gives nice flavor to this. It is optional.
- Adding veggies are optional. Just onion and tomato are enough to make basic khichdi.
- Vegan people can omit ghee and use coconut oil instead.
Step by step photo instructions
- Rinse and wash 1/2 cup moong dal and 1/2 cup korralu/millets together.
- Soak both of them for 30 minutes in water. It is better to soak millets for at least 2 hrs.
3. Heat 1 tbsp ghee and 1 tsp oil in pressure cooker. Add 1 tsp cumin seeds. When cumin splutters then add 1/3 cup onions.
4. Sauté onions till translucent. No need to make onions light brown or golden brown. Once the onions become translucent, add 2 chopped green chillies, pinch of hing and ½ tsp ginger.
5. Add 1/2 cup mixed veggies, few mint leaves and 1/4 tsp turmeric. Mix.
6. Add 1/2 cup tomatoes. Saute till the tomatoes softens.
7. Drain water and add the millets and moong dal to the pressure cooker. Stir for a minute.
8. Add 3.5 – 4 cups water and salt. Stir well and check taste. Adjust salt. Close the lid tightly and pressure cook on a high flame for 3-4 whistles.
9. Once it is cooked then top it with 1 tsp ghee and garnish with cilantro before serving. Serve millet moong dal khichdi hot and can be served with papad, yogurt and salad.
Did you try this recipe?
Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @sirisfoodlab
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