Kodo Millet Khichdi
A warming one-pot khichdi of kodo millet and split lentils, a traditional staple of Bastar's tribal households finished with ghee.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Pressure cooker or 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 millet and moong dal together until the water runs mostly clear.
- 2
Heat ghee (clarified butter) in a pressure cooker. Sizzle the cumin seeds, then add the garlic and green chillies.
- 3
Add the millet, dal, turmeric and salt. Stir everything for a minute.
- 4
Pour in water and close the lid. Pressure cook for 3-4 whistles until soft and porridge-like.
- 5
Let the cooker release pressure naturally. Stir well, adding hot water if you prefer a looser consistency.
- 6
Add an extra spoon of ghee on top before serving.
Chef's tips
Soak the millet for 30 minutes beforehand to cook it faster and make it softer. Its earthy taste pairs wonderfully with extra ghee.
Ingredient substitutions
- kodo millet → broken rice (changes the dish's tribal identity)
Storage
Refrigerate for up to 2 days.
Reheating
Reheat with a splash of water to loosen the texture.
Common mistakes to avoid
- •Not washing the kodo millet thoroughly, which can leave a bitter taste.
Serving suggestions
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