Millet Moong Dal Khichdi
This is a super comforting one-pot meal, perfect for a weeknight dinner. It's made with millet and split yellow lentils, seasoned simply.
Ingredients
- 0.75 cup foxtail millet
- 0.5 cup Toor dal
- 1 tablespoon ghee
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon asafoetida
- 1 medium onion
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped garlic
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 medium tomato
- 3.5 cups water
- 1 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- Wash 0.75 cup foxtail millet and 0.5 cup Toor dal separately under running water. Then, soak them together in 2 cups of fresh water for at least 30 minutes. This helps them cook evenly and become more digestible.
- While the millet and dal are soaking, prepare the vegetables. Finely chop 1 medium onion. Grate 1 teaspoon ginger and finely chop 1 teaspoon garlic. Cut 0.5 medium tomato into small pieces.
- Heat 1 tablespoon ghee in a pressure cooker or Instant Pot on medium heat. Once the ghee is hot, add 0.5 teaspoon cumin seeds and let them splutter for about 10-15 seconds. Then, add 0.25 teaspoon asafoetida.
- Add the finely chopped 1 medium onion to the pressure cooker and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and lightly golden.
- Next, add 1 teaspoon grated ginger and 1 teaspoon finely chopped garlic. Cook for another 1 minute until their raw smell disappears.
- Stir in 0.5 teaspoon turmeric powder and 0.5 teaspoon red chili powder. Cook for 30 seconds, making sure the spices don't burn.
- Add the small pieces of 0.5 medium tomato and cook for 2-3 minutes, stirring, until the tomatoes soften.
- Drain the soaked millet and Toor dal completely. Add the drained millet and dal to the pressure cooker. Stir everything together well.
- Pour in 3.5 cups of water and add 1 teaspoon salt. Mix gently. Close the lid of the pressure cooker.
- Cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Once cooking is done, let the pressure release naturally. Do not open the lid until all pressure is gone.
- Once the pressure has fully released, open the lid. Gently mash the Millet Moong Dal Khichdi a little with the back of a spoon to get a creamy consistency. Garnish with 2 tablespoons chopped fresh cilantro.