Millet khichdi is a delicious twist on the traditional rice-based khichdi, which is 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 tasty taste, millet provides fiber and vegetable proteins, making this khichdi particularly suitable for gluten-free diets. In this recipe, the millet grains absorb the flavors of Indian spices to create a complete meal. This Khichdi served as an accompaniment to the Mozambique Coconut Sea Bream .

Millet khichdi (India)

India

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Preparation time 10 mins Cooking time 20 mins Total time 30 mins

Difficulty: Beginner Servings: 5

Author: Gluten Escape

Ingredients

Servings

• 400 g cooked pearl millet (or any other millet)

• 200 g 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 garlic, finely chopped

• ¹ ⁄ ₂ tsp turmeric powder

• ¹ ⁄ ₂ tsp cumin powder

• ¹ ⁄ ₂ tsp cumin seeds

• 2 cloves 2-3 cloves

• 1 cinnamon stick (optional)

• 2 2-3 bay leaves

• 1 green pepper (optional)

• Salt to taste

• 2 tbsp oil or ghee

• 1 liter of water (or a little more if necessary)

• Fresh cilantro, chopped (to garnish)

• 2 carrots, diced

Preparation

1. Saute the spices: In a large saucepan or pressure cooker, heat the oil or ghee over medium heat. Add the cumin seeds, cloves, cinnamon, and bay leaves. Leave to come back for a few seconds to release the 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 fry until it becomes translucent. Then add the carrots, tomatoes, turmeric, and cumin powder. Cover and cook with a little water until the carrots soften and the tomatoes break down to form a spicy paste.
4. Add the millet and lentils: Add the millet and lentils to the saucepan. Mix well to coat the spice grains.
5. Adjust 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. Serve: Garnish the khichdi with chopped fresh coriander and serve hot. This dish goes perfectly with natural yogurt, coriander chutney, or a simple side salad.

Note

Indian Millet Khichdi 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, you will let everything cook for around twenty minutes covered.

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

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