Kodo Millet Vegetable Khichdi

Kodo millet has fed the tribal communities of Madhya Pradesh and Chhattisgarh for centuries. Cooked like a khichdi with moong dal, vegetables and a cumin-ginger tempering, it is easy to digest and keeps you full for hours.

Video by Tasty cooking on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 30 min
• Vegan · gluten-free · Mild
• Famous in Madhya Pradesh & Chhattisgarh

Ingredients

• 150 g kodo millet, rinsed and soaked 30 minutes
• 75 g yellow moong dal
• 200 g mixed vegetables (carrot, peas, beans, potato), diced
• 1 litre water
• 1 tsp salt
• ½ tsp turmeric
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 bay leaf
• 1 onion, chopped
• 1 tbsp grated ginger
• 1 green chilli
• 1 tomato, chopped
• ½ tsp garam masala

Method

1. Heat the ghee, add cumin and bay leaf, then onion, ginger and chilli and fry until soft.
2. Add tomato, turmeric and the vegetables and cook for 3 minutes.
3. Add the drained millet, moong dal, salt and water. Bring to a boil.
4. Cover and cook on low heat for 20 minutes (or 3 whistles) until soft and porridge-like.
5. Stir in garam masala and serve with yogurt, papad and pickle.

Tip: Soaking millets for 30 minutes makes them cook evenly and digest better.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.