Kodo Millet Khichdi

A slow, homely khichdi that stays satisfying for hours.

Prep

35 minutes (includes soaking)

Cook

20 minutes

Serves

3 servings

Ingredients

• 1 cup Grainifyy Kodo Millet
• 1/2 cup split moong dal
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 pinch asafoetida
• 1/4 tsp turmeric
• 1 inch ginger, chopped
• Salt to taste
• 4.5 cups water

Method

1. Rinse the Kodo millet and soak for 30 minutes. Rinse the dal separately.
2. Heat ghee in a pressure cooker, add cumin and asafoetida.
3. Add ginger, then the drained millet and dal with turmeric and salt.
4. Add water and cook for 3 whistles on medium heat.
5. Let the pressure release naturally and stir well before serving.

Tips

• Kodo is denser than other millets — the soak makes a noticeable difference.
• Add a spoon of ghee at the end rather than more oil at the start.

Serving Suggestion

Serve with curd, kadhi or a simple vegetable sabzi.