Millet Khichdi is a nutritious Indian khichdi with millets, lentils, and vegetables. It is a wholesome, one-pot, vegetarian comfort food that will keep you full for hours.
What is a Millet?
Millet is a type of cereal grain that is very tiny, almost like a seed . Wide varieties of millet are cultivated and consumed across Africa and Asia. It has been recently declared a superfood in India.
Research has revealed that I ndian millets are nutritionally superior to wheat and rice as they are rich in protein, vitamins and minerals. They are also gluten-free and have a low glycemic index. India is among the top 5 exporters of millet in the world.
Millets are naturally gluten-free and a plant-based vegan ingredient.
Vegetable Millet Khichdi
Indian Khichdi is one of my favourite comfort food. It i s an easy-to-cook , wholesome, fulfilling meal that takes less than 30 minutes to prepare. You can cook it in a pressure cooker or an instant pot .
I am sharing a vegetable khichdi recipe with millet, two types of lentils, and a lot of vegetables. This khichdi recipe replaces rice with millet to increase the dish’s nutritional value.
Ingredients Required
- Millet: I use Brown Top Millet for this khichdi recipe. You can use foxtail, little millet, sorghum, pearl millet, or any other variety.
- Lentils: You need yellow moong and pink masoor, or use either of them.
- Vegetables: From French beans, carrots, broccoli, potato, green peas , sweet potato, spinach, and cauliflower, to zucchini and pumpkin , you can add various vegetables to the millet khichdi.
- Spices: Red Chilli Powder, Turmeric Powder, Garam Masala , Cumin, Cloves, Whole Dried Red Chilli
- Cooking Oil: You can use ghee, coconut, or refined vegetable oil to make khichdi. My favourite is ghee. It gives a sweet taste and a rich aroma to the dish.
- Other Ingredients: Onion, Tomato, Ginger Garlic Paste , Asafoetida (hing), Salt, Water, Coriander Leaves
How To Make Millet Khichdi
Step 1) Rinse the millet with water. Transfer it to a bowl and soak it in water for 30 minutes.
Step 2) Combine both lentils in a bowl. Rinse them with water, then soak them in water for 15 minutes.
Step 3) Heat oil in a pressure cooker. Once hot, add cumin, cloves, dried red chillies, and asafoetida. Saute briefly to release the aroma and infuse flavour into the oil.
Step 4) Add onion and saute them till they turn light brown.
Step 5) Next, add ginger garlic paste, tomato, salt, turmeric powder, and red chilli powder. Stir to combine. Saute the masala till the tomatoes break down.
Step 6) Add soaked vegetables, millet, and lentils. Saute for 2 minutes.
Step 7) Add water, mix, and pressure cook millet khichdi for two whistles over low heat.
Once you open the lid of the pressure cooker, add ghee, coriander, and mix one last time. Millet Khichdi is ready to serve.
Serving Suggestion
Like any other Indian khichdi, millet khichdi tastes excellent with curd, papad, pickle , and fresh kachumber salad . You can serve it with refreshing pomegranate raita or masala chaas also.
Store the leftover khichdi in an airtight container in the refrigerator for 2 – 3 days. Reheat in a microwave or a stovetop pan. Add ¼ cup of water while reheating to get the desired consistency.
More Indian Khichdi Recipes
- Dal Khichdi
- Oats Khichdi
- Dalia Khichdi
- Urad Dal Khichdi
- Chana Dal Khichdi
- Sabudana Khichdi
- Lehsuni Palak Khichdi
- Vegetable Masala Khichdi
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Ingredients
- ▢ ⅓ Cup millet
- ▢ ⅛ Cup yellow moong dal
- ▢ ⅛ Cup pink masoor dal
- ▢ 2 tablespoon ghee
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 2 cloves (laung)
- ▢ 2 dried red chillies
- ▢ ¼ Cup chopped onion
- ▢ 1 tablespoon ginger garlic paste ( see recipe )
- ▢ ¼ Cup chopped tomato
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon Garam Masala Powder ( see recipe )
- ▢ 1 Cup chopped mixed vegetables (carrot, potato, broccoli, peas)
- ▢ 2 ¼ Cup water
- ▢ 1 tablespoon chopped fresh coriander
Instructions
- Rinse the millet with water. Transfer it to a bowl and soak it in water for 30 minutes. Soaking reduces the cooking time of millet.
- Combine both lentils in a bowl. Rinse them with water, then soak them in water for 15 minutes.
- Heat oil in a stovetop pressure cooker. Once hot, add cumin, cloves, dried red chillies, and asafoetida. Saute for 20 – 30 seconds to release the aroma of spices and infuse their flavour into the oil.
- Add onion and saute them till they turn light brown. This takes 2 – 3 minutes.
- Next, add ginger garlic paste, tomato, salt, turmeric powder, and red chilli powder. Stir to combine. Saute the masala till the tomatoes break down.
- Add soaked vegetables, millet, and lentils. Saute for 2 minutes.
- Add water, mix, and pressure cook millet khichdi for two whistles over low heat. After two whistles, turn off the heat. Allow the steam to release naturally from the pressure cooker.
- Once you open the lid of the pressure cooker, add ghee, fresh coriander leaves, and mix one last time. Millet Khichdi is ready to serve.
- Serve Vegetable Millet Khichdi warm.
Recipe Notes:
- Do not pressure cook the khichdi for too long.
- Use the instant pot’s saute and pressure cooker modes to make this khichdi. The pressure cook time is 10 minutes.
- To make a vegan khichdi, use coconut or vegetable oil for cooking rather than ghee.
Nutrition
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Millet Khichdi Recipe
Equipment
- Pressure Cooker
Ingredients
- ⅓ Cup millet
- ⅛ Cup yellow moong dal
- ⅛ Cup pink masoor dal
- 2 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon hing (asafoetida)
- 2 cloves (laung)
- 2 dried red chillies
- ¼ Cup chopped onion
- 1 tablespoon ginger garlic paste ( see recipe )
- ¼ Cup chopped tomato
- 1 ¼ teaspoon salt or to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon Garam Masala Powder ( see recipe )
- 1 Cup chopped mixed vegetables (carrot, potato, broccoli, peas)
- 2 ¼ Cup water
- 1 tablespoon chopped fresh coriander
Instructions
- Rinse the millet with water. Transfer it to a bowl and soak it in water for 30 minutes. Soaking reduces the cooking time of millet.
- Combine both lentils in a bowl. Rinse them with water, then soak them in water for 15 minutes.
- Heat oil in a stovetop pressure cooker. Once hot, add cumin, cloves, dried red chillies, and asafoetida. Saute for 20 - 30 seconds to release the aroma of spices and infuse their flavour into the oil.
- Add onion and saute them till they turn light brown. This takes 2 - 3 minutes.
- Next, add ginger garlic paste, tomato, salt, turmeric powder, and red chilli powder. Stir to combine. Saute the masala till the tomatoes break down.
- Add soaked vegetables, millet, and lentils. Saute for 2 minutes.
- Add water, mix, and pressure cook millet khichdi for two whistles over low heat. After two whistles, turn off the heat. Allow the steam to release naturally from the pressure cooker.
- Once you open the lid of the pressure cooker, add ghee, fresh coriander leaves, and mix one last time. Millet Khichdi is ready to serve.
- Serve Vegetable Millet Khichdi warm.
Video
Notes
- Do not pressure cook the khichdi for too long.
- Use the instant pot’s saute and pressure cooker modes to make this khichdi. The pressure cook time is 10 minutes.
- To make a vegan khichdi, use coconut or vegetable oil for cooking rather than ghee.
Nutrition
Fattoush is an easy and tasty Mediterranean salad. This vegan salad has crisp lettuce, chopped vegetables, fresh herbs, and pita chips .
About Fattoush
Fattoush is a famous Mediterranean salad of chopped greens and vegetables combined with bread pieces of pita or khubz. It is often served on a mezze platter (Mediterranean snacks platter) along with other dishes like hummus , baba ganoush , and falafel .
In Arabic, the word “ fattoush ” is derived from “ fatteh ”, which means “ crumbs .”
It is one of the best ways to use all the vegetables, green, and stale bread sitting in the refrigerator. When it comes to fattoush salad, there are no set rules; you can easily customize it and make it in your style.
More Reasons To LOVE Fattoush
- best way to eat vegetables
- possible GF (use gluten-free bread)
- a healthy vegan salad
- multi-purpose salad
- easy to customize
- meal prep friendly
Ingredients Required
Lettuce: Use either romaine or iceberg lettuce. Make sure salad leaves are crisp and fresh.
Cucumber: In all Mediterranean salads, cucumber is an essential ingredient. For fattoush, use either Persian, English, or Spanish Cucumbers.
Pepper: Add red, yellow, or green pepper to this salad.
Tomato: Large, ripe, and juicy Roma or vine tomatoes work best for this fattoush salad. You can add cherry or grape tomatoes, also.
Other Vegetables: Onion, Red Radish
Fresh Herbs: Flat Parsley, Cilantro, Coriander, and Green Onion gives a refreshing flavour to the salad. You can use either or a combination of 2 – 3 herbs.
Salad Dressing
Fattoush Salad requires a classic Mediterranean-style dressing of extra virgin olive oil, lemon juice, garlic, salt, molasses, herbs, and seasoning. Whisk it nicely to emulsify oil and lemon juice.
The two authentic ingredients added to this dressing are – sumac and pomegranate molasses. You can substitute sumac with za’atar spice mix and pomegranate molasses with honey, maple, or brown sugar syrup.
How To Make Fattoush
Chop Vegetables: Make sure all the vegetables are finely chopped and of equal size, as it defines the salad’s texture.
Prepare Dressing: Add all the dressing ingredients to a jar with the lid. Shake it for 30 – 40 seconds to combine. You can make the dressing in a bowl by whisking manually until emulsified.
Pita Chips: Cut the pita bread into the desired shapes (triangles, squares or strips). Toss with olive oil and salt. Now you can pan-fry them, toast them in an oven, or air-fry them till crisp. If using readymade pita chips, skip this step.
Serving Suggestion
Fattoush Salad makes an excellent side dish for grilled meats, fish, chicken skewers, kebabs, or kofta. You can tuck it inside the pita sandwich or shawarma wrap.
It is a meal prep-friendly salad you can make and store in the refrigerator for 2 – 3 days. Add dressing and pita chips right before eating the salad, or it will turn soggy.
My Tried & True Tips
Tip #1: USE FRESH VEGETABLES. Add crisp, crunchy, and freshest available vegetables to the salad. It makes a lot of difference to the taste and texture of the salad.
Tip #2: PLAY WITH TEXTURES by adding nuts, olives, cheese, capers, or pomegranates to your fattoush salad.
Tip #3: KEEP THE DRESSING SIMPLE. A sweet, sour, mildly spicy olive oil lemon vinaigrette adds excellent flavour to the salad. Do not go overboard with cheese and cream while making fattoush salad.
More Salad Recipes
- Lentil Salad
- Chickpea Salad
- Mixed Beans Salad
- Green Papaya Salad
- Herbed Potato Salad
- Chicken Pasta Salad
- Smashed Cucumber Salad
Ingredients
Ingredients For Salad Dressing
- ▢ ⅛ Cup extra virgin olive oil
- ▢ 2 tablespoon lemon or lime juice
- ▢ 1 tablespoon pomegranate molasses
- ▢ 1 teaspoon crushed garlic
- ▢ 1 teaspoon chopped mint leaves
- ▢ 1 teaspoon sumac or za’tar spice mix
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon crushed black pepper or to taste
Ingredients For Salad
- ▢ 2 Cup chopped Romaine lettuce
- ▢ ½ Cup chopped cucumber
- ▢ ½ Cup chopped tomato, discard pulp
- ▢ ½ Cup chopped onion
- ▢ ½ Cup chopped red radish
- ▢ ½ Cup chopped bell pepper
- ▢ 2 tablespoon finely chopped green onion
- ▢ 2 tablespoon finely chopped parsley
- ▢ 1 Cup pita chips
Instructions
- Add all the ingredients for dressing/vinaigrette (olive oil, lemon juice, molasses, sumac, salt, pepper, garlic, mint) to a bottle. Close the lid. Shake it for 30 – 40 seconds to emulsify oil and lemon juice. Taste and add more seasoning if required. You can whisk the dressing in a bowl, also.
- Cut the pita bread into the desired shapes (triangles, squares or strips). Toss with olive oil and salt. Now you can pan-fry them, toast them in an oven, or air-fry them till crisp. If using readymade pita chips, skip this step.
- Add all the chopped vegetables to a large mixing bowl. Pour dressing and finely chopped fresh herbs. Gently toss the salad.
- Add pita chips just before serving, toss one last time, and the fattoush salad is ready.
Recipe Notes:
- Please make sure all the vegetables are finely chopped and of equal size, as it defines the salad’s texture.
- You can prepare dressing, pita chips, and salad two days before. Assemble it just before serving to avoid a soggy salad.
- You can substitute sumac with za’atar spice mix and pomegranate molasses with honey, maple, or brown sugar syrup.
Nutrition
We follow a strict NO SPAM Policy
