Go Back
Khichdi Variants

Khichdi Variants: Quinoa and Millet

Two healthy twists on traditional khichdi—quinoa and millet versions packed with nutrition and flavor.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, Healthy
Servings 4 servings

Equipment

  • Pressure cooker or pot
  • Chopping Board and Knife
  • Potato Masher (optional)

Ingredients
  

Ingredients for Quinoa Khichdi:

  • 1 cup quinoa
  • 1/2 cup yellow moong dal
  • 1 cup mixed vegetables
  • 1 medium onion chopped
  • 1 medium tomato chopped
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 2 green chilies optional
  • 4 cups water
  • Salt to taste

Ingredients for Millet Khichdi:

  • 1 cup millet foxtail or barnyard
  • 1/2 cup yellow moong dal
  • 1 cup mixed vegetables
  • 1 medium onion chopped
  • 1 tsp grated ginger
  • 1/2 tsp turmeric powder
  • 1/2 tsp mustard seeds
  • 6-8 curry leaves
  • A pinch of asafoetida
  • 4 cups water
  • Salt to taste

Instructions
 

For Quinoa Khichdi:

  • Rinse quinoa and moong dal thoroughly.
  • Heat ghee or oil in a pressure cooker or pot. Add cumin seeds and let them splutter. Add asafoetida, curry leaves, and green chilies.
  • Sauté onions until translucent. Add ginger-garlic paste and cook for 1-2 minutes.
  • Mix in tomato puree, turmeric powder, and chopped vegetables. Stir well.
  • Add quinoa, moong dal, water, and salt.
  • Cook for 2 whistles in a pressure cooker or simmer in a pot for 20-25 minutes until soft.
  • Garnish with coriander leaves and serve hot with a dollop of butter or yogurt.

For Millet Khichdi:

  • Rinse millet and moong dal thoroughly.
  • Heat ghee or oil in a pot or pressure cooker. Add mustard seeds and let them splutter. Add curry leaves, asafoetida, and grated ginger.
  • Sauté onions until soft. Add turmeric powder and mix well.
  • Add vegetables, millet, moong dal, water, and salt. Stir to combine.
  • Cook for 2 whistles in a pressure cooker or simmer in a pot for 20-25 minutes until cooked.
  • Garnish with fresh coriander and serve with lemon wedges or raita.
QR Code linking back to recipe