Barnyard Millet Khichdi is a quick, simple and easy to cook comfort meal. Made with nutritious barnyard millet (Kuthiraivali | Oodalu) and power packed red lentils (masoor dal). This healthy millet khichdi is vegan and gluten free too.
If you are regular here, by now you know how much I love one pot meals and easy to cook recipes. This millet khichdi is wholesome and filling. This recipe helps in maintaining good diet. Actually, khichdi which is medley of rice and dal is Indians most favorite comfort meal. A warm bowl of khichdi gives comfort on rain day, soothes taste buds on sick day and becomes your savior on busy day.
How to make Millet Khichdi in Pressure Cooker
- If you have forgotten to soak millet, then do not worry. Try pressure cooker method.
- Add oil to pressure cooker and fry onions, green chili and diced carrots. When onions turn light brown, add ginger-garlic paste and fry till raw smell wafts.
- Stir in minced coriander and mint leaves. Now add 4 cups of water and bring it to boil. Add salt, turmeric powder and garam masala.
- When water starts to boil, add washed millet and dal. Stir and place the lid.
- Pressure cook on medium flame for 3 whistles and turn off the flame. Wait till pressure settles and open the lid.
- Stir gently and add minced coriander leaves and mint leaves.
- Serve hot with pickle and papad with a dollop of ghee (skip if you are vegan) on top.
Best Barnyard Millet Recipes to try,
Savoury Barnyard Millet Porridge
Tips to make perfect Khichdi with Millets
You can make this barnyard millet khichdi in pressure cooker and on stove top too.
If cooking this on stovetop, always remember to soak millets 1-2 hours prior to cooking.
I have used masoor dal (red lentils) in making this khichdi but you can use yellow moong dal or toor dal or chana dal.
If using yellow moong dal, then dry roast dal for 3-4 minutes and use it. It will give good taste to the recipe.
For this recipe, I have used barnyard millet. You can easily substitute it with foxtail millet or kodo millet.
Soaking dals along with millet will help in cutting down cooking time.
How do you know when millet is cooked?
Compared to rice, millet take less time to cook. If using soaked millet, then the time is even reduced to one third of the normal cooking time.
Gently and very carefully press the millet between your forefinger and thumb. If the millet is soft and mushy, then it is cooked.
Generally, upon soaking, the millets take 15-20 minutes to get cooked on stovetop.
Barnyard Millet Khichdi
Vegan and gluten-free Barnyard Millet Khichdi is a quick, simple and easy to cook comfort meal. Made with nutritious barnyard millet and power packed red lentils.
Ingredients
- ½ cup Barnyard Millet
- 3 tbsp. Masoor dal | Red Lentils
- 1 Onions, finely sliced
- 2 Green chilies, deseeded and finely chopped
- 1 medium Carrot, peeled and diced
- ½ tbsp. Ginger-Garlic paste
- ¼ tbsp. Turmeric powder
- ½ tbsp. Garam Masala
- Water
- Salt, as per taste
- 2 tbsp. minced Coriander leaves
- 5-6 Mint leaves, optional
- 1 tbsp. Oil
Instructions
How to make Barnyard Millet Khichdi on Stovetop
- In a bowl add barnyard millet and masoor dal. Wash thoroughly for 2-3 times. Add enough water and soak for 30-45 minutes. {The more you soak the millet, the faster they cook}
- Heat oil in a heavy bottom cooking vessel, and fry sliced onions.
- When the onions start to turn translucent, add ginger-garlic paste and saute for 1-2 minutes.
- Now add chopped green chili and diced carrot. Fry for 1-2 minutes. Add half of minced coriander leaves and mint leaves (if using) and fry till leaves turn to wilt.
- Add 3 cups of water. Bring it to boil by adding turmeric powder, salt and garam masala.
- When water starts to boil add soaked barnyard millet and masoor dal. Place the lid and cook on low flame.
- Stir in between till millet turn soft and water is completely absorbed.
- Garnish with remaining coriander leaves. Serve hot with pickle and papad.
- Add love to make this millet khichdi taste ‘Yummy’.
Notes
Lubna's Serving Suggestions:
Serve this warm and delicious millet khichdi with pickle and papad.
You can even serve this kairi-tomatar ki chutney and chicken fry.
Millet khichdi can also be served with boondi raita, aloo fry, pickle and papad.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 167Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 334mgCarbohydrates: 25gFiber: 7gSugar: 4gProtein: 8g
Shashi at SavorySpin says
I so love all the aromatic and flavorful spices in this dish – perfect comfort food for these cold days.
Kristen says
This is the most delicious millet dish I’ve ever had! Thank you for another fabulous recipe. 🙂
Amanda Wren-Grimwood says
This looks so comforting and it’s good to know there are some short cuts to make it in the pressure cooker too.
Kechi says
We used to eat millets growing up, but I have in years. This post reminds me of that!
Also, I like the tips especially soaking it if cooking on the stove. Thanks for sharing!
Disha says
Very delicious it came out. Thanks for sharing!