Gundli Khichdi
A soft, comforting one-pot dish of gundli millet cooked with lentils and mild spices, a nourishing staple among tribal farming households.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Pressure cooker or heavy pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 7 g
- carbs
- 40 g
- fibre
- 6 g
- protein
- 9 g
- calories
- 260 kcal
Instructions
- 1
Wash the gundli millet and moong dal together thoroughly.
- 2
Put them into a pressure cooker or heavy pot with water, turmeric and salt.
- 3
Cook until the millet and dal become soft and mushy like porridge.
- 4
Heat ghee (clarified butter) in a small pan. Add cumin seeds and green chilli, letting them sizzle.
- 5
Pour this tadka (sizzled spice mixture) over the cooked khichdi and mix well.
- 6
Stir in a little hot water if the khichdi feels too thick.
- 7
Simmer gently for a few more minutes to let the flavours combine.
- 8
Serve hot with a drizzle of extra ghee.
Chef's tips
Gundli cooks similarly to rice but may need slightly more water and time to soften completely. Adjust the dal-to-millet ratio for a thicker or looser texture.
Ingredient substitutions
- gundli millet → broken rice or foxtail millet
Storage
Refrigerate for up to 2 days.
Reheating
Reheat with a splash of water on the stovetop or microwave.
Common mistakes to avoid
- •Using too little water, leaving the millet undercooked and grainy.
Serving suggestions
Cooked Gundli Khichdi?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Jharkhand
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
