Kodo Millet Khichadi is a gluten-free, healthy and nutritious one-pot meal. The khichadi is full of vegetables and makes an excellent no-frill comfort meal.

Khichadi is a mish-mash and a national dish of India. It is highly promoted for its simplicity and food value. My hubby is very fond of these and I make different variations very regularly.

Every state and community have their own version of Khichadi, most of the Khichadis are made with rice and lentils, but some khichadi’s are made with other grains too. Millets and lentils are combined to make nutritious Khichadi. For today’s Khichadi I have used Kodo Millet which is also called Kodri. The Kodo Millet Khichadi is my Day 2 post under the theme Khichadi’s.

Kodo Millet originated in Africa and India and Nepal are its primary producers. It has lot of benefits. Here are some benefits of this millet –

Low glycemic index – Which means that Kodo millets release glucose/energy slowly, over a longer period of time and thus helps in sugar control.
This makes it a great substitute for polished white rice
Gluten-free – Great for people with gluten intolerance or celiac disease
Easy to digest
Rich in antioxidants
Rich in dietary fiber
Good source of vitamins
With so many health benefits, this millet should be regularly cooked in all homes, including mine! In fact, I need to look up some other recipes for the Kodo Millet, as of now I am stuck to just Khichadi’s. You enjoy today’s Khichadi and I promise to give you some interesting recipes with this millet. However, I have plenty of other millet recipes that you could check!

Kodo Millet Khichadi

Ingredients

Method

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Kodo Millet Khichadi

Kodo Millet Khichadi is a gluten-free, healthy and nutritious one-pot meal. The khichadi is full of vegetables and makes an excellent no-frill comfort meal.

Course Dinner, Lunch

Cuisine Indian Cuisine

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 2 cups kodo millet
• 1/2 cup moong daal
• 1 cup mixed vegetables ( peas carrots, potatoes)
• 1 tbsp ghee
• 1 bay leaf
• 1 tbsp garlic chopped
• 2-3 cloves
• " cinnamon stick a small piece
• 1 onion chopped
• 1 tomato chopped
• 1/4 tsp turmeric powder
• 1/2 tsp red chilly powder
• 1 tsp curry powder
• Salt to taste

Instructions

• Soak the kodo millet for at least 3-4 hours.
• Soak the daal too.
• After 4 hours, wash them well and drain the water.
• Cook both kodo and daal in separate cookers.
• Heat ghee.
• Add garlic and let it turn golden.
• Add bay leaf, cloves and cinnamon.
• Add onion and sauté till translucent.
• Add the mixed vegetables and sauté.
• Add tomatoes and let it cook on slow flame till it turns mushy.
• Once done add the spices.
• Now add the cooked kodo and dal.
• Mix well, add about 1/4 cup water and pressure cook for 2 whistles.
• Open the cooker after the pressure is released.
• Give a good stir and serve with some more ghee.

Notes

Check out what my BM buddies are doing here.