Foxtail millet khichdi — soft yellow millet-and-moong-dal khichdi with carrot, beans and peas and a ghee drizzle, in a clay pot; curd in a small clay bowl

South Indian · Main course

Foxtail Millet (Navane) Khichdi

ನವಣೆ ಕಿಚಡಿ · Navane Kichadi · Korralu Khichdi (కొర్రల కిచిడీ) · Kangni Khichdi · Thinai Khichdi · Millet Khichdi

Foxtail millet khichdi, called navane kichadi in Kannada and korralu khichdi in Telugu, is a soft one-pot dish of foxtail millet pressure-cooked with moong dal, vegetables and mild spices. Cook the rinsed grain and dal with generous water, allow pressure to release naturally, then stir to a spoonable consistency before serving.

Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Makes
4 bowls
  • vegetarian
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By Organic Mandya Kitchen ·

Khichdi is a pan-Indian preparation that adapts easily to navane in a Karnataka kitchen. Moong dal breaks down into the millet, while small vegetable pieces keep the dish easy to spoon. The aim is a soft pot of grain and lentils rather than separate rice-like grains. Ghee and cumin provide a restrained tempering, leaving room for plain curd, pickle or a vegetable side at the table. This home version uses measured ingredients and ordinary Indian kitchen equipment. Keep the accompaniments ready so foxtail millet khichdi can reach the table at the texture described in the method.

Ingredients

  • 120 g (approximately 2/3 cup)Foxtail millet / navane Organic Mandya
  • 80 g (approximately 1/3 cup)Split yellow moong dal
  • 70 g (approximately 1/2 cup)CarrotSmall dice.
  • 60 g (approximately 3/8 cup)Green peas
  • 75 g (approximately 1/2 cup)TomatoChopped.
  • 5 g (approximately 1 tsp)Fresh ginger
  • 2 g (approximately 1 tsp)Cumin seeds Organic Mandya
  • 1 g (approximately 1/4 tsp)Turmeric powder
  • 20 g (approximately 1 1/2 tbsp)A2 ghee Organic Mandya
  • 6 g (approximately 1 tsp)Fine salt
  • 900 ml (approximately 3 2/3 cups)Water

Method

  1. Rinse grain and dal

    Rinse millet and moong together in a fine sieve for 1 minute.

    ⏱ 1 min

  2. Warm tempering

    Fry cumin and ginger in ghee in a pressure cooker over low heat for 30 seconds.

    ⏱ 30 sec

  3. Soften tomato

    Sauté tomato, carrot and peas in the tempering for 3 minutes.

    ⏱ 3 min

  4. Combine ingredients

    Stir rinsed millet, dal, turmeric, salt and water into the vegetable base.

  5. Pressure-cook khichdi

    Cook at full pressure over low heat for 8 minutes in a cooker of at least 4 litres.

    ⏱ 8 min

  6. Release naturally

    Rest off the heat for about 15 minutes, until pressure releases completely.

    ⏱ 15 min

  7. Finish texture

    Stir the cooked mixture until the grain and dal form a soft, spoonable khichdi.

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Tips

  • Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
  • Respect the cooker filling limit for pulses.
  • The cooking allowance includes natural pressure release.

Serving

Serve hot with curd or a simple vegetable side.

Storage

Refrigerate within 2 hours and use within 24 hours; reheat with water until steaming.

Variations

  • Replace ghee with 20 ml (4 tsp) groundnut oil for a vegan version.
  • Omit vegetables for a plain khichdi.

Nutrition per serving

Energy246 kcal
Protein9.1 g
Carbohydrates38.2 g
Fat6.7 g
Fibre7.2 g

Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.

Questions people ask

Which millet works in this khichdi?

The measured version uses dehulled foxtail millet with split yellow moong. Little millet can also work, but it may soften sooner. Keep the generous water allowance for a spoonable khichdi rather than reducing it to the amount used for separate millet grains.

Can I make millet khichdi without a pressure cooker?

Use a covered heavy saucepan and simmer the rinsed ingredients gently until both millet and dal are soft, usually around thirty minutes. Add hot water as needed to replace evaporation. Stir occasionally near the end so the thickening mixture does not catch underneath.

Why is my millet khichdi dry after standing?

Millet and dal continue absorbing water after cooking. Stir in hot water gradually and warm the pot over low heat until spoonable again. Do not judge the recipe only after it has cooled, since a freshly cooked khichdi naturally thickens while waiting.

Can I omit vegetables from millet khichdi?

Yes. Leave out carrot, peas and tomato for a plainer grain-and-dal khichdi. Keep ginger, cumin and turmeric, and begin with the same water because the intended finish is soft. Adjust the final consistency with hot water after pressure has released.

What should I serve with millet khichdi?

Plain curd, a small portion of pickle or a simple vegetable palya can accompany millet khichdi. Serve the khichdi hot and loose rather than packed into a firm mound. Keep any extra ghee or other accompaniments separate from the stated nutrition calculation.

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