Millet khichdi (India)

Millet khichdi is a delicious variation of the traditional rice-based khichdi, a popular dish in India. Made with pearl millet (or other varieties) and lentils, this balanced dish is perfect for a simple and healthy meal. In addition to its savory flavor, millet provides fiber and plant-based protein, making this khichdi particularly suitable for gluten-free diets. In this recipe, the millet grains absorb the aromas of the Indian spices to create a complete meal. This khichdi served as an accompaniment to the Mozambique Sea Bream with Coconut .

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Difficulty: Beginner

Servings: 5

Ingredients

400g cooked pearl millet (or any other type of millet )
200g of cooked lentils ( dal moong or dal masoor, i.e. yellow or coral)
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 piece of ginger (3 cm)
2 cloves of garlic, finely chopped
1/2 tsp turmeric powder
1/2 tsp ground cumin
1/2 tsp cumin seeds
2 cloves , 2-3 cloves
1 cinnamon stick (optional)
2 bay leaves
1 green chili pepper (optional)
Salt to taste
2 tablespoons of oil or ghee
1 liter of water (or a little more if needed)
Fresh coriander, chopped (for garnish)
2 carrots, diced

Preparation

1
Toast the spices: In a large saucepan or pressure cooker, heat the oil or ghee over medium heat. Add the cumin seeds, cloves, cinnamon stick, and bay leaves. Sauté for a few seconds to release their aromas.
2
Add the garlic and ginger: Add the chopped garlic and ginger to the pan and fry until lightly browned.
3
Incorporate the vegetables and spices: Add the chopped onion and sauté until translucent. Then add the carrots, tomatoes, turmeric, and ground cumin. Cover and cook with a little water until the carrots soften and the tomatoes break down into a spiced paste.
4
Add the millet and lentils: Stir the millet and lentils into the pan. Mix well to coat the grains with the spices.
5
Adjusting the consistency: If the khichdi is too thick for your liking, add a little water to achieve the desired consistency. Stir gently to combine.
6
To serve: Garnish the khichdi with freshly chopped coriander and serve hot. This dish pairs perfectly with plain yogurt, coriander chutney, or a simple side salad.

Note

Indian millet kichdi is a healthy and balanced gluten-free option, ideal for weekday meals. You can also use uncooked millet and lentils, adding them to the vegetables with a liter of water. In this case, let everything cook, covered, for about twenty minutes.

Keywords: millet khichdi, gluten-free recipe, Indian cuisine, millet dish, Indian vegetarian cuisine