Barnyard Millet Khichdi
A light, nourishing one-pot meal of barnyard millet and moong dal cooked together with mild spices. Barnyard millet khichdi is gentle on the stomach, easy to digest, and often recommended during fasting (vrat) as sanwa khichdi. It is wholesome comfort food at its simplest.
Prep Time
10 min
Cook Time
20 min
Servings
3
Difficulty
easy
Ingredients
- Barnyard millet (sanwa/samvat) — 3/4 cup (130 g)
- Moong dal (split yellow) — 1/4 cup (50 g)
- Turmeric powder — 1/4 teaspoon
- Cumin seeds — 1 teaspoon
- Ghee — 1.5 tablespoons
- Salt — 1 teaspoon
- Water — 3 cups
- Ginger, grated — 1 teaspoon
Instructions
- 1
Wash the barnyard millet and moong dal together in 3-4 changes of water until the water runs relatively clear. Soak for 10 minutes, then drain.
- 2
Heat ghee in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
- 3
Add grated ginger and saute for 30 seconds until fragrant.
- 4
Add the drained millet and dal. Stir gently for 1-2 minutes to coat the grains in ghee.
- 5
Add 3 cups of water, turmeric powder, and salt. Stir once.
- 6
Close the pressure cooker lid and cook on medium heat for 2-3 whistles. Turn off the heat and let the pressure release naturally.
- 7
Open the lid and stir gently. The khichdi should be soft and porridge-like. Add hot water if you prefer a thinner consistency.
- 8
Serve hot topped with a spoonful of ghee, accompanied by yogurt, papad, and pickle.
Tips
- •Barnyard millet is also known as sanwa, samvat, or jhangora -- it is commonly used during Navratri fasting in North India.
- •For a richer flavor, add 1/2 teaspoon of garam masala and a squeeze of lemon juice before serving.
- •This khichdi is very easy to digest and makes an excellent meal for those recovering from illness.