Millet and pulse khichado Recipe

Millet and pulse khichado is a nutritious and flavorful Indian dish made with a combination of millet and pulses. It is a wholesome one-pot meal that is packed with protein, fiber, and essential nutrients. The millet and pulses are cooked together with aromatic spices, creating a delicious and comforting dish. This khichado is not only easy to make but also a great option for a healthy and balanced meal.

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6hr 20minstotal
6hr Prep
20minsCook
6hr 20m.total
6hr Prep
20m.Cook
Millet and pulse khichado
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Ingredients for Millet and pulse khichado Recipe

  • 1/4 cup Millet
  • 0.13 cup Mixed Pulses
  • 1/2 tablespoon Ghee Or Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 Finely Chopped Onion
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/4 Finely Chopped Tomato
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1 cup Water

Directions: Millet And Pulse Khichado Recipe

Cooking Directions

  • STEP 1.Rinse 1 cup of millet and 1/2 cup of mixed pulses (such as moong dal, masoor dal, and toor dal) in water.
  • STEP 2.In a pressure cooker, heat 2 tablespoons of ghee or oil. Add 1 teaspoon of cumin seeds and let them splutter.
  • STEP 3.Add 1 finely chopped onion, 1 teaspoon of ginger-garlic paste, and sauté until the onion turns golden brown.
  • STEP 4.Add 1 finely chopped tomato, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Cook until the tomato softens.
  • STEP 5.Add the rinsed millet and pulses, along with 4 cups of water. Close the pressure cooker and cook for 4-5 whistles or until the millet and pulses are cooked and soft.
  • STEP 6.Once the pressure releases, open the cooker and give the khichado a gentle stir. Serve hot with yogurt or pickle.
  • STEP 7.Cooking Tips: You can add vegetables like carrots, peas, or bell peppers to make the khichado more nutritious and colorful. Adjust the spice levels according to your preference.
  • STEP 8.Storage and Serving: Leftover khichado can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Cooking Tips

  • You can add vegetables like carrots, peas, or bell peppers to make the khichado more nutritious and colorful.
  • Adjust the spice levels according to your preference.

Storage and Serving

  • Leftover khichado can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat before serving.
Nutrition
value
414
calories per serving
8 g Fat14 g Protein68 g Carbs17 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    14g
  • Carbs
    68g
  • Fiber
    17g

MacroNutrients

  • Carbs
    68g
  • Protein
    14g
  • Fiber
    17g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    76mg
  • Iron
    10mg
  • Vitamin A
    999mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    30mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    189mg
  • Manganese
    1mg
  • Phosphorus
    330mg
  • Selenium
    35mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp