Millet khichdi (Curried mix vegetable millet) – Instant Pot recipe



  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • 1/2 cup raw peanuts (optional)
  • 2 tbsp raisins (optional)
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 1 potato, peeled and chopped
  • 1 cup chopped French / green beans
  • 1 big or 2 small tomatoes, large chopped
  • 1/2 cup chopped baby spinach leaves
  • 1 cup little millet or any millet mix (we used Ancient Grains by ’24 mantra’ that is a mix of Foxtail millet, Little millet, Barnyard millet and Kodo millet). Note that white sorghum millet (Jowar) and pearl millet (Bajro) grains are harder to cook. If you wish to use them, precook them and then use.
  • 1/2 cup moong dal
  • 1 1/2 tsp salt or to taste
  • 1 tbsp coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp kasoori methi (dried fenugreek leaves)
  • 2 tbsp chopped coriander leaves
  • 3.5 cups water


  1. Wash millets a couple times till the water is no longer very cloudy
  2. Then soak them in 2 cups of water for an hour (and use the same water for cooking)
  3. Similarly, wash moong daal a couple times till the water is no longer very cloudy and keep it aside
  4. Put Instant Pot on sauté mode
  5. Add oil / ghee and when hot, add cumin seeds
  6. When cumin seeds start crackling, add grated ginger and sauté for 5-10 seconds
  7. Add raw peanuts and raisins and sauté for a minute
  8. Add chopped onion, potato, beans, carrots and sauté for a couple of minutes
  9. Add chopped tomatoes, spinach and sauté for a couple of minutes
  10. Add salt, coriander powder, chili powder, turmeric powder, garam masala and kasoori methi and mix well
  11. Add millets along with its water, moong dal, additional 1.2 cups of water and mix well
  12. Put the lid and switch the Instant Pot to a mode that would cook for 15 minutes on high heat under pressure
  13. After the cooking cycle is complete, let it cool till the lid can easily open without any force
  14. Stir in ghee and chopped coriander leaves and serve the khichdi (also known as khichadi) hot with yogurt on the side

Serves: 4


Inspiration source:

Post a comment or leave a trackback: Trackback URL.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: