This khichdi aka savoury pongal is made with no rice, which has been substituted entirely with proso millet. It is a healthier version of the rice-based khichdi, just as delicious and much more nutritious. Do try it out!
Ingredients (serves 2-3):
- 3/4 cup proso millet
- 1/4 cup moong daal
- Salt, to taste
- 2-3 green chillies or to taste
- 2 tablespoons ghee
- 2 teaspoons mustard seeds
- 2 pinches of asafoetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon turmeric powder
- 2 tablespoons sugar
- 1 medium-sized carrot, peeled and cubed
- About 3 tablespoons of shelled green peas
- 1 medium-sized onion, finely chopped
- 1/2 medium-sized capsicum, chopped
- 2 medium-sized tomatoes, finely chopped
- A few stalks of coriander leaves, finely chopped
- Wash the proso millet thoroughly in running water a couple of times, or till the water runs clear. Drain out all the excess water. Soak the millets in just enough water to cover them, for at least an hour. Keep aside.
- When the millets are done soaking, wash the moong daal in running water a couple of times, or till the water runs clear. Drain out all the excess water. Keep aside.
- Set a pressure cooker bottom on high flame. Add in the ghee, and let it melt. Add in the mustard, and let it splutter. Now, add in the cumin seeds and asafoetida. Let them stay in for a couple of seconds.
- Drain out all the water from the soaked millets, and add them to the pressure cooker.
- Add in the washed and drained moong daal as well, along with salt to taste, turmeric powder, sugar, chopped onions, carrot, capsicum, green peas, tomatoes and green chillies.
- Add in 5 cups of water. Mix well.
- Close the pressure cooker, and put the whistle on. Allow 5 whistles.
- Let the pressure release naturally. When the pressure comes down entirely, open the cooker. Mix in the finely chopped coriander.
- Serve the khichdi piping hot, with raita of your choice or curd.
- Omit the sugar entirely, if you think slightly sweet khichdi is not your thing.
- You can add in any vegetables of your choice. I used the veggies that I had handy in my kitchen.
- You can add a dash of garam masala or chana masala to the khichdi too, for added flavour. I skipped that.
- You can make the khichdi using toor daal instead of moong daal, too.
- A mixture of ghee and oil, or just 2 tablespoons of oil, can be used to make the khichdi as well.
- Increase or decrease the number of green chillies you use, depending upon how spicy you want the khichdi to be. If you like, you can add a dash of red chilli powder as well.
- Other kinds of millet – foxtail millet, kodo millet, little millet, barnyard millet, for instance – can be used in place of proso millet. A mix of two or more types of millets can be used as well.
- Soaking the millets for about an hour helps make a soft khichdi. If you’d like the khichdi to be a tad grainy, you could skip the soaking altogether.
- This khichdi turns out slightly runny, the way we like it.
- You could add ginger and/or garlic paste as well.
You like? I hope you will try making this out too, and that you will like it as much as we do!
This post is for the Foodie Monday Blog Hop. The theme for this week is ‘Millet-Based Recipes’.
Check out the other millet-based recipes on my blog!
- Millet vermicelli upma, with vegetables
- Barnyard millet dosa| No-rice dosa recipe
- Ragi dosa, the husband’s way
- Bajri methi na thepla| Gujarati-style pearl millet and fenugreek green rotis
- Multi-grain dosas with Chettinad-style garlic & onion kara kozhambu
- Proso millet sweet pongal| Millet sakkarai pongal