Follow these steps for perfect results
Mixed millets
mixed of foxtail and kodo millet in equal parts
Badi (wadi)
crushed
Onion
finely chopped
Tomatoes
chopped
Cumin seeds (Jeera)
Methi Seeds (Fenugreek Seeds)
Kasuri Methi (Dried Fenugreek Leaves)
Asafoetida (hing)
Red Chilli powder
Ghee
Salt
Measure and wash mixed millets thoroughly; drain.
Heat ghee in a pressure cooker over medium heat.
Add asafoetida and cumin seeds; let them crackle.
Add chopped onions and sauté until softened and translucent.
Add chopped tomatoes and cook until soft.
Add salt, chilli powder, turmeric powder, kasuri methi, and crushed vadi.
Sauté for 2-3 minutes until spices are well combined.
Add washed and drained millets; sauté for a minute.
Add 5 cups of water, cover the pressure cooker.
Cook until 2-3 whistles.
Reduce heat to low; simmer for 3-4 minutes; turn off heat.
Allow pressure to release naturally.
Open the cooker and stir the Mixed Millet Khichdi well.
Check and adjust salt to taste.
Serve hot with kadhi, mango rasam, dahi, or pickle.
Expert advice for the best results
Adjust the amount of water for desired consistency.
Add other vegetables like carrots, peas, or beans for added nutrition.
Everything you need to know before you start
15 mins
Can be made ahead and reheated.
Serve in a bowl and garnish with a dollop of ghee and fresh coriander.
Serve with yogurt (dahi) or raita.
Serve with pickle or papad.
Cooling and refreshing
Discover the story behind this recipe
Khichdi is a staple comfort food in many Indian households, often associated with simple, wholesome meals and Ayurvedic diets.
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