Bhil Kodo Kutki Khichdi
A one-pot millet and lentil khichdi made with kodo and kutki, traditional staple grains of the Bhil tribal communities of western Madhya Pradesh.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 5 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 9 g
- calories
- 230 kcal
Instructions
- 1
Rinse the kodo millets, kutki millets, and moong dal together thoroughly under clean water.
- 2
Heat oil in a heavy pot. Add cumin seeds and let them sizzle and crackle.
- 3
Add chopped onion and fry until see-through. Stir in tomato and green chilli, cooking until soft.
- 4
Add turmeric, the washed millets, and dal. Stir for a minute to coat everything in the spices.
- 5
Pour in water and salt, bringing it to a boil. Cover and simmer for 20-25 minutes, stirring occasionally, until soft and thick.
- 6
Stir in extra water to reach your preferred thickness. Serve hot.
Chef's tips
Soak the millets for 30 minutes beforehand for a softer texture and faster cooking. Adjust the water amount to make it thicker or runnier to your taste.
Ingredient substitutions
- kodo and kutki millets → broken rice and moong dal (less traditional)
Storage
Refrigerate for up to 2 days.
Reheating
Reheat with a splash of water on the stove or microwave.
Common mistakes to avoid
- •Not washing the millets thoroughly, which can leave a slightly bitter taste.
Serving suggestions
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