Add Preferred SourceMillet khichdi is a flavorful variation of the classic Indian khichdi, made with lentils and millets. Using an
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Why you will love this recipe?
- This
Instant Pot millet khichdi is a very comforting, one-pot meal. - Making millet khichdi is a breeze with an
Instant Pot or stovetop pressure cooker. - It is freezer-friendly and can be frozen for up to three months, making it a great choice for hassle-free meal prep.
Ingredients
Foxtail millet: This is the main ingredient.
Lentils: I use a mix of yellow lentils (moong dal) and Bengal gram (chana dal).
Spices: The whole spices I use are cumin seeds and bay leaf. The powdered spices I use are ground coriander, red chili powder, turmeric powder, and garam masala.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Set the
Step 2: Add tomato, turmeric powder, chili powder, coriander powder, garam masala, and salt. Cover and let the tomatoes cook for 2 minutes until the tomatoes soften slightly (images 3 and 4).
Step 3: Add the vegetables and salt. Drain water from the soaked millet and dal. Add it to the pot (images 5 and 6).
Step 4: Add 6 cups of water. Mix well and deglaze the pot. Close the lid of the
Step 5: Add cilantro (coriander leaves) and mix well. Serve khichdi warm with a side dish of your choice.
Expert Tips
It is important to soak the foxtail millet overnight (or for a minimum of 4-5 hours). This not only helps remove the phytates from it but also helps in cooking it quickly.
Barnyard millet, pearl millet, little millet, and kodo millet also work well for this recipe. For pearl millet, increase the pressure cooking time to 12 minutes. The cooking time remains the same for other varieties of millet.
I use a combination of moong dal (yellow lentils) and chana dal (Bengal gram). Chana dal makes the khichdi creamy. You may use any dal of your choice.
I use 6 cups of water for 2 cups of millet and dal combined. This millet-to-water ratio gives me khichdi, which is of porridge consistency. If you want a dry khichdi, use 5 cups of water.
If you are looking for more delicious khichdi recipes, check out my collection of different khichdi varieties.
Serving suggestions
Always serve this khichdi hot or warm. If you are reheating it, add a small amount of water and simmer it in a saucepan rather than reheating it in a microwave. This khichdi tends to become very dry when cold so adding some water and simmering it will give it back the right texture.
Here are some recipes you can pair with this millet kitchari to make it a wholesome complete meal.
Recipe FAQs
You can make this khichdi without onions and garlic. For this version, temper cumin seeds and skip step 5 of the recipe card. Add ginger along with tomatoes and follow the rest of the recipe.
It can be stored in an airtight container in the refrigerator for up to four days. You can also freeze it in a freezer-safe container for up to three months. I prefer to reheat it on the stovetop rather than in a microwave. To reheat, place the khichdi in a saucepan and add ½ cup of water. Simmer on low heat for a few minutes.
If you tried this Millet Khichdi Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Instant Pot Millet Khichdi
Ingredients
- 1 cup foxtail millet
- ¾ cup moong dal
- ¼ cup chana dal
- 2 tablespoon oil
- 1 large onion thinly sliced
- 1 tablespoon ginger paste
- 2 teaspoon garlic paste
- 1½-2 teaspoon salt adjust as per taste
- ¼ cup cilantro
Vegetables:
- 1 large tomato chopped
- 1 cup spinach (fresh or frozen)
- 1 medium carrot diced
- 8-10 green beans cut into 1-inch pieces
- ½ cup cauliflower florets
- ½ cup peas
Spices:
- 1 teaspoon cumin seeds
- 1-2 bay leaves
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder or cayenne
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
Instructions
Prep:
- Wash the foxtail millet thoroughly in water. Soak the clean millet in water overnight.
- Wash and soak moong dal and chana dal in water for 15-20 minutes.
Make the khichdi:
- Set the Instant Pot to saute mode and add oil. Add cumin seeds and bay leaf. Saute for a few seconds.
- Once the cumin splutters, add onion, ginger, and garlic. Saute for 3 minutes.
- Add tomato, ground turmeric powder, chili powder, ground coriander, and garam masala. Add ¼ cup water and mix well.
- Cover and let the tomatoes cook for 2 minutes.
- Next, add the vegetables and salt.
- Drain water from millet and dal. Add it to the pot. Add 6 cups of water.
- Mix well and deglaze the pot. Secure the lid of the Instant Pot and pressure cook for 8 minutes.
- Do a natural pressure release for 10 minutes, then a quick release.
- Add cilantro (coriander leaves) and mix well. Serve hot.
Gabriela Herrera says
Thank you for simplifying this recipe. Millet Khichdi is so amazing.
Addie says
Such a great instant pot recipe!
Emily Flint says
I love this authentic recipe aI can make in my Instant Pot! I've definitely got to up my spice game but this is on my list of things to make!
Andrea White says
so good! love that it's in the instant pot too! so easy and delicious!
Michelle says
I love this Indian-style risotto. It's full of flavor and does not disappoint! So easy to make for a weeknight dinner.
Anthony says
Great post and the recipe looks and sounds delicious. I will definitely be making this recipe
nancy says
this indian style risotto is lovely.
Katie says
Love this instant pot recipe! It was so simple and yummy!