Hyderabadi Veggie Millet Kichdi Recipe

About this recipe

Hyderabadi Veggie Millet Kichdi is a wholesome and flavorful Indian breakfast dish that combines the goodness of millet, lentils, and vibrant vegetables with aromatic spices. This one-pot meal is perfectly balanced with moderate spice levels to suit a family-friendly palate. Packed with fiber and nutrients, it’s ideal for weight loss goals while offering a hearty and comforting start to the day. Prepared with love, this kichdi is a warm and nourishing choice for any morning.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 1 kg Yellow Moong Dal
• 500 g Onion
• 250 g Carrot
• 250 g French Beans
• - Green Peas
• 300 g Ginger Paste
• 200 ml Ghee
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Lemon
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the foxtail millet and moong dal thoroughly and soak them in water for 20 minutes; drain and set aside.
2. 2. Heat ghee in a pressure cooker over medium heat and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add chopped onion and sauté until golden brown, then mix in ginger paste and slit green chilies, cooking for 1 minute.
4. 4. Stir in the chopped tomato, turmeric powder, and garam masala, cooking until the tomato softens and releases oil.
5. 5. Add the diced carrots, green beans, and peas, sautéing for 2-3 minutes to slightly soften the vegetables.
6. 6. Mix in the soaked millet and moong dal, ensuring they are evenly coated with the spices and vegetables.
7. 7. Add 3 cups of water (not listed in ingredients), season with salt, and stir well. Close the lid of the pressure cooker.
8. 8. Pressure cook on medium heat for 3 whistles, then turn off the heat and let the pressure release naturally.
9. 9. Open the lid, fluff the kichdi gently, and garnish with chopped coriander leaves and lemon slices.
10. 10. Serve hot with a side of plain yogurt or pickle for extra flavor.