Instant Pot Millet Khichdi

5 from 15 votes

Millet khichdi is a flavorful variation of the classic Indian khichdi. This one-pot meal is loaded with vegetables of your choice, making it a wholesome option that's perfect for the whole family.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 352kcal

Author: Shilpa Kerur

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.

Video

Notes

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 millet-to-water ratio gives me khichdi, which is of porridge consistency. If you want a dry khichdi, use 5 cups of water.

Nutrition