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Foxtail Millet Khichdi

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Adjust Servings:
1/4 cup foxtail millet
1/2 tbsp yellow moong dal
2 tbsp carrots – diced
2 tbsp French beans – chopped
2 tbsp peas
3 tbsp onions – chopped
3 tbsp tomatoes – chopped
2 green chilies – slit
1/4 in ginger – chopped
1/4 tsp – mustard seeds
1/4 tsp cumin seeds
1 pinch turmeric powder
1/2 tsp curry powder
5 curry leaves
1 pinch asafetida
1 1/2 cup water
salt to taste
1 tbsp oil or ghee

Nutritional information

468 kcal
68.44 g
12.9 g
17.09 g
67 mg
0 mg

Foxtail Millet Khichdi

  • Veg
  • 30 mins
  • Serves 4
  • Easy



If you are a big fan of khichdi, you have probably eaten foxtail millet khichdi and not even known it. Foxtail millet is the second most popular species of millet.  It has been grown in India since ancient times and is rising again in popularity due to its high nutritional value. Like most millets, the foxtail millet does not possess an overbearing profile, so the dish’s taste can change substantially depending on how you spice it up.

Health Benefits

Khichdi has a lot of powerful health benefits thanks to the myriad of ingredients that make up its composition. The lentils have the ability to lower blood pressure and prevent the development of cardiovascular diseases. The same properties that helps ward off cardiovascular sickness are also responsible for decrease blood sugar levels which can be crucial for people suffering from diabetes. The turmeric in khichdi helps to reduce inflammation as well, so you’ll be able to recover from joint pain and arthritic pain that might prevent you from living an active healthy lifestyle.

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How to make Foxtail Millet Khichdi

  • Dry roast foxtail millet in a pan over a low flame for 1 - 2 mins.
    • Transfer millet to a bowl.
    • Dry roast moong dal for 10-20 seconds and add to the bowl.
  • Heat a pressure cooker with the oil or ghee.
    • Temper with mustard seeds and asafetida.
    • Add the cumin seeds when the mustard begins to splutter, and let it sizzle.
  • Add onions and cook until they turn translucent.
  • Add the tomato, ginger and sauté for a few seconds.
  • Mix in the chopped vegetables, peas, green chilies, and curry leaves.
  • Mix in the yellow moong dal, curry powder, turmeric powder, and dry roasted foxtail millet.
  • Stir in water and salt.
    • Close the cooker and cook for 3 whistles at a low temperature.
  • Open the cooker and mash gently after the pressure is released.


Foxtail millet was first domesticated in China.

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