Vegetable millet khichdi is a very nutritious yet simple to make Breakfast/ Dinner recipe. Millets are versatile, nutritious whole grains and used for centuries in various cuisines across the world. It’s gluten-free, rich in fiber, packed with vitamins and minerals and has lot more health benefits. Simply, any healthy diet is not complete without millets.
Kodo Millet Khichdi
All millets have its own health benefits. So including at least 3 or 4 millet recipes in our weekly meal plans is must for a healthy diet. Khichdi is an easy to make recipe with almost all grains. Millet Khichdi is an easy way to consume it.
In this blog I have shared Kodo Millet Khichdi. Kodo millet have lots of health benefits: rich in protein, fiber and lot more essential nutrients; It helps in digestion and in weight management. Studies also suggest that kodo millet helps in managing blood sugar levels. It is a gluten-free grain and helps to improve our immune system.
Millets khichdi is usually prepared in two ways: with dal and without dal. In this blog I have shared Vegetable Kodo Millet Khichdi without Dal.
Ingredients and Substitutions
- Kodo Millet – I used kodo millet for this veg khichdi. This may be replaced with Barnyard millet or with Little Millet or even with Proso millet. Water quantity vary according to the millet.
- Vegetables– Carrots, beans, capsicums and green beans are added to make this khichdi more healthy. You may include cauliflower and potatoes also.
- Onion – When onions sauted with seasonings give a good taste to the khichdi. If you want to make no onion khichdi then you may skip and use only vegetables.
- Tomato – Tomatoes give a slight tangy taste to the khichdi.
- Ginger-Garlic Paste – It gives an extra aroma to the recipe. For a satvic khichdi we add grated ginger instead of ginger-garlic paste.
- Water – For Kodo millet or Proso millet to cook, it requires 3 times water that of the millet. But for barnyard millet or for little millet it requires only 2.5 times that of the millet.
- Seasoning – For seasoning we add bay leaves, cinnamon and kalpasi. We may add cardamon and cloves also. Instead, we season this khichdi with mustard seeds, urad dal and hinge.
- Cashews – We add cashews for more enhanced taste. We may add roasted peanuts or grated Almonds also.
- Cooking Oil – Sauteing onions, tomatoes and vegetables in oil will give the real and rich taste of the khichdi. We may add half of oil and half ghee or only ghee to season the khichdi.
Pre-preparation of millets
Millets need some pre cook preparation such as dry roasting or soaking. For some recipes we soak millets for 6 to 8 hours and for some recipes we simply dry roast them. For instant recipes like khichdi or upma, we use roasting.
Roasting time may vary according to the size of the millet we choose. For kodo millet, it requires 3 to 5 minutes to roast. Dry roasting will only be done in low flame. Otherwise, the grain will get burnt quickly. We roast the millet till a nice aroma.
How to make Vegetable Kodo Millet Khichdi?
Dry roast Kodo Millet for 3 minutes in low flame. Remove from flame and add water into it. Once it gets cooled, wash thoroughly (4 to 5 times). As we add water to hot, roasted millet, the millet gets soaked quickly.
Heat oil in a pressure pan. Once it becomes hot, add bay leaf, cinnamon and kalpasi(stone flower). If you prefer then you may add some broken cashew nuts at this time. As I am adding lots of green peas I skipped cashews.
After the cashews start changing color, add finely chopped onions and green chili. Saute for a minute or till translucent.
Now add (finely chopped) carrot, (finely chopped) beans and green peas. Saute for 5 minute or till oil separates. Now add ginger-garlic paste and saute for 1 minute. It is completely optional. As I am preparing this khichdi on some festive day I skipped ginger-garlic paste.
Then add finely chopped tomatoes and capsicums. Saute for 1 minute.
Add 3 cups of water into it and bring it to boil. Add salt to taste.
When the water starts boiling add the cleaned-dry roasted kodo millet and mix well. Cover the pan with lid and cook for 15 minutes in low flame with out weight. After 15 minutes put the weight and switch of the flame. Leave it for another 5 to 10 minutes. Now remove the weight and open the pressure cooker. Consistency of the khichdi becomes thicker when it cools. Our delicious khichdi is ready to enjoy.
This millet khichdi will accompany well with a simple raitha or with some chips.
Tips
- Adding cashews will enhance the taste of the Khichdi. Don’t miss it.
- Saute vegetables so that they cook 90% in oil. The remaining cooking will be done all together after adding millets.
- Don’t add too much of tomatos (1 small tomato is enough); the tangy taste will dominate otherwise.
- Dry roasted millet will cook easily so that 15 minutes are enough to cook the khichdi in low flame.
Recipe Card
Vegetable Millet Khichdi
Ingredients
Instructions
Heat a heavy pan. Add millet and dry roast for 3 minutes or till a nice aroma. Remove from flame and pour water. Leave it to cool. Wash 4 to 5 times or till you get clear water. Keep it aside.
Chop onion and tomato finely. Chop carrots, capsicums and beans into 1/2 inch pieces.
Heat oil in a pressure pan. Add Bay Leaf, Cinnamon and stone flower.
Add onions and saute till translucent.
Add ginger-garlic paste. Saute for 20 seconds.
If you don't like this flavor then you may add grated ginger instead as it helps in digestion.Add vegetables and green peas and saute for 5 minutes in low flame.
Add tomatoes and capsicums. Saute for 2 minute.
Add water into it. Bring it to boil. Add salt as per taste.
Put the flame to low. Then add dry roasted and soaked kodo millet and mix well. Cover with lid without pressure weight and cook for 15 minutes in low flame. After 15 minutes put the pressure weight and turn off the stove. Leave it for another 10 minutes. Now our tasty healthy kodo millet khichdi is ready.
This millet khichdi goes well with a simple onion raitha or with chips.
Note
Add only the given quantity of water. If more water is required then add some hot water.
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