Instant Pot millet khichdi step-by-step recipe with video and photos.
About this recipe
Millet khichdi is an Indian-style risotto made with millets and lentils. In this recipe, I am using foxtail millet. This healthy and nutritious vegan dish is a great alternative to the regular rice khichdi. This hearty one-pot meal is loaded with vegetables of your choice and is very comforting and filling. This versatile one-pot wholesome meal is the perfect comfort food for cold winter nights. Once the millet is soaked, this dish is ready in 20 minutes when made in an Instant Pot.
Read on for more on foxtail millets, ingredients and their substitutes, recipe tips, and step-by-step instructions to make this healthy, easy one-pot meal for a comforting weekday meal.
Foxtail millet and it benefits
Foxtail millet is a gluten-free grain widely used in India. It is called kangni or kakum in Hindi, navane in Kannada, korra in Telugu, thinai in Tamil, and kang in Gujarati. It can be cooked similar to rice and is a good substitute for rice. It is widely used in India, China, and Africa.
Foxtail millet is very nutritious and is associated with several health benefits. It is rich in fiber, vitamins, iron, and antioxidants. It is widely used for blood sugar control as it has a low glycemic index (GI). Foxtail millet is suitable for gluten intolerance or if you are following a gluten-free diet.
Ingredients and substitutes
Foxtail millet: This is the main ingredient. Barnyard millet also works very well for this recipe.
Lentils: I use a mix of yellow lentils (moong dal) and Bengal gram (chana dal). However, you may use any dal of your choice.
Vegetables: I use spinach, carrot, cauliflower, beans, and peas. You may use any vegetable of your liking.
Onion, ginger, garlic: They form the base of the khichdi.
Tomatoes: This is an optional ingredient. However, if you are making a no onion - no garlic khichdi, then do not skip it (see tips section below).
Spices: The whole spices I use are cumin seeds and bay leaf. The powdered spices I use are coriander powder, chili powder, turmeric powder, and garam masala.
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.
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 proportion of water gives me khichdi which is of porridge consistency. If you want a dry khichdi, use 5 cups water.
Use vegetables of your choice. This is a great way of using up the vegetables.
If you don't have access to all the spices in this recipe, skip them. This dish can be kept really simple, although I recommend that at a minimum, use turmeric powder and a small amount of garam masala.
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.
To make this khichdi in a stovetop pressure cooker, follow this recipe using a stovetop cooker and cook it for 3 whistles.
Always serve this khichdi hot or warm. If you are reheating it, add a small amount of water and simmer 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.
This khichdi tastes great by itself and does not need any sides. However, you may serve it with yogurt and any pickle of your choice.
Millets are considered very good if you are watching your weight. They are very high in insoluble fiber and have a low glycemic index, keeping you full for longer.
It can be stored 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 a microwave. To reheat, place the khichdi in a saucepan and add ½ cup of water. Simmer on low heat for a few minutes.
You can skip onions and garlic in this dish. For instructions, see the tips section above.
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This Instant Pot millet khichdi is:
- a wholesome one-pot meal
- vegan and gluten-free
- easy to make in Instant Pot as well as a stovetop pressure cooker
- comforting, healthy, and delicious
Step by step instructions
1. Set the Instant Pot to saute mode and add oil. Add cumin seeds and bay leaf. Saute for a few seconds.
2. Once the cumin splutters, add onion, ginger, and garlic. Fry for 3 minutes.
3. Add tomato, turmeric powder, chili powder, coriander powder, garam masala, and salt.
4. Cover and let the tomatoes cook for 2 minutes.
5. Add the vegetables and salt.
6. Drain water from millets and dal mixture. Add it and mix well.
7. Add 6 cups of water and mix well.
8. Close the lid of the Instant Pot and pressure cook for 8 minutes.
9. Do a natural release of the pressure for 10 minutes, then a quick release. Add coriander leaves and mix well
Instant Pot Millet Khichdi
- 1 cup foxtail millet
- ¾ cup moong dal
- ¼ cup chana dal
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 large onion thinly sliced
- 1 tablespoon ginger paste
- 2 teaspoon garlic paste
- 1 large tomato chopped
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 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
- Salt to taste
- ¼ cup coriander leaves
- 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
- Set the Instant Pot to saute mode and add oil
- Add cumin seeds and bay leaf. Saute for few seconds
- Once the cumin splutters, add onion, ginger, and garlic. Saute for 3 minutes
- Add tomato, turmeric powder, chili powder, coriander powder, and garam masala. Add ¼ cup water and mix well
- Cover and let the tomatoes cook for 2 minutes
- Add the vegetables and salt
- Drain water from millet and dal. Add it to the IP
- Add 6 cups of water and mix. Close the lid of the Instant Pot and pressure cook for 8 minutes
- Do a natural release of pressure for 10 minutes, then quick release
- Add coriander leaves and mix well
- Serve hot