Dinner
Foxtail Millet Moong Dal Khichdi
A light, comforting one-pot khichdi that digests easily and comes together in 25 minutes. Perfect for evenings when you want something nourishing without heaviness.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- ¾ cup foxtail millet
- ¼ cup split yellow moong dal
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 bay leaf
- ¼ tsp turmeric
- ½ tsp cumin powder
- Salt to taste
- 2½ cups water
- Pickle and curd to serve
Method
- 1
Rinse millet and dal together. Soak 15 minutes, drain.
- 2
Heat ghee in a pressure cooker or pot. Add cumin seeds and bay leaf.
- 3
Add turmeric and cumin powder; stir 10 seconds.
- 4
Add millet and dal; stir to coat in ghee for 1 minute.
- 5
Add water and salt. Pressure cook 3 whistles (or simmer covered 20 minutes).
- 6
Open when pressure releases. Stir well — should be thick and porridge-like.
- 7
Serve hot with a dollop of ghee, pickle and curd.