Methi Moong Millet Khichidi 

This is a easy to make and a very healthy one pot meal.
Today, I had gone out for shopping with my daughter and my dad. We had lunch out and I didn’t do much cooking in the morning.

Though I thoroughly enjoyed my shopping trip, I was quite tired and was not in a mood to make anything elaborate for dinner.

So I made this simple, wholesome and a delicious one pot meal. We enjoyed having this khichidi with mango pickle, potato chips and raita:)


Split yellow moong dal – 1/2 cup

Little millet ( samai/ kutki) – 1 cup

Chopped methi leaves – 1 cup

Salt to taste

For tempering


Ghee – 4 tsps

Mustard – 1 tsp

Cumin seeds ( jeera) -1 tsp

Crushed pepper – 1 tsp

Cumin powder – 1 tsp

Pepper powder – 1/2 tsp

Asafoetida ( hing/ perungayam) – 1/4th tsp

Chopped tomato – 1/2 cup

Turmeric powder – 1/2 tsp

Curry leaves- few


Dry roast moong dal and millet till you get a good aroma.

Cool and wash well. Add 4 cups of water and chopped methi leaves ( washed and strained). Add salt to taste, mix well and pressure cook for 4-5 whistles. It should be cooked very soft.

 Heat the ghee in a pan. Add mustard. When it starts spluttering, add cumin seeds, crushed pepper, cumin powder, pepper powder, hing and curry leaves. Sauté for few seconds and then add chopped tomatoes and turmeric powder.

Sauté till tomatoes turn soft and add 1/4th cup of water.

Add the tempering to the khichidi and mix well.

Drizzle little melted ghee and serve the khichidi hot with papad or chips, raita and pickle:)