Tomato Garlic Millet Khichdi
One-pot simmer
- Time
- 28 min
- Serves
- 4
- Calories
- 330 kcal
- Protein
- 14 g
0:00 / 1:37
Changes voice accent - Recipe stays in English
About this recipe
Little millet's faint sweetness pairs with tomatoes that add acidity and natural colouring to this one-pot dish. Garlic is reserved for the tempering, ensuring its pungency comes as a pleasant surprise rather than dominating the base. The result is a bright, flavourful khichdi with remarkable depth from just a few ingredients.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse little millet and yellow moong dal until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2Heat oil in a cooker or deep pot, crackle cumin, then cook sliced garlic and ginger with turmeric and Kashmiri chilli powder until fragrant.
- 3Add tomatoes, little millet, yellow moong dal, water and salt; stir well so nothing sticks to the base.
- 4Simmer covered until creamy and spoonable, stirring once or twice and adding hot water if it thickens too much.
- 5Stir to a soft khichdi texture, finish with coriander and lemon, and serve hot.
About this recipe
Already vegan and rice-free; use little millet or barnyard millet.
