Mixed millet khichdi

You'll need

• ½ cup mixed millets (bajra, jowar, foxtail millet), rinsed and soaked 20 minutes
• ½ cup split yellow moong dal, rinsed
• 1 tbsp ghee, 1 tsp cumin seeds, a pinch of hing
• 1 inch ginger, grated, ½ tsp turmeric
• 1 carrot and a handful of green beans, diced small
• 4 cups water, salt to taste

Method

1. Warm the ghee, crackle the cumin seeds, add the hing and ginger.
2. Add the soaked millets, dal, vegetables, turmeric, salt and water.
3. Pressure cook for 4 whistles, or simmer covered for 30-35 minutes, until everything has gone soft and loose.
4. Finish with another spoon of ghee at the table.

Why this dish

Millets digest more slowly than white rice, which is the specific reason this version of khichdi is built for a steadier blood sugar response rather than the quick one plain rice khichdi gives.

These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.

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