Chef Kunal shares fibre-rich, nutritious millet masala khichdi recipe made with 4 types of millets

Millets are one of the healthiest cereal alternatives, rich in fibre, amino acids, vitamins, minerals, and antioxidants. Adding them to your daily diet can help protect against chronic diseases; moreover, since they have a low glycemic index, they are an excellent choice for managing blood sugar levels.

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Chef Kunal's millet masala khichdi

So, eating them is a no-brainer. On March 7, chef Kunal Kapoor shared his recipe for a wholesome, nutritious, and packed with flavours bowl of millet masala khichdi. According to the MasterChef India judge, you can cook the dish easily in a pressure cooker. His recipe serves approximately four to six people or eight cups.

“This khichdi is made up with four types of millets, which compensate for your daily fibre intake,” Chef Kunal wrote in the caption. Here's his recipe for making this healthy dish:

Ingredients:

Foxtail Millet - ¼ cup

Pearl Millet -¼ cup

Sorghum - ¼ cup

Barnyard Millet - ¼ cup

Moong dhuli dal – ¼ cup

Masoor dal – ¼ cup

Toor dal – ½ cup

Turmeric – ½ tsp

Salt – 1 tsp

Water - 7 cups

For Tempering:

Ghee – 3 tbsp

Dry Red Chilli – 2 nos

Heeng – ½ tsp

Mustard seeds – 2 tsp

Cumin – 2 tsp

Curry leaves – a sprig

Onion chopped – ½ cup

Ginger chopped – 2 tsp

Garlic chopped – 1 tbsp

Green chilli chopped – 1 no

Turmeric – ½ tsp

Chilli powder to taste

Salt to taste

Tomato chopped - 1 cup

Water as required

Kasoori methi powder– a pinch

Half a lemon

Coriander chopped – handful

Recipe:

1. Add foxtail millet, pearl millet, sorghum, and barnyard millet to a bowl and wash them thoroughly several times until the water runs clear. Transfer them to a pressure cooker along with some water.
2. Now, add washed moong dhuli dal, masoor dal, and toor dal to the pressure cooker. Add turmeric and salt, and then close the lid and pressure cook.
3. Meanwhile, on the side, prepare your tadka for the khichdi. Heat a pan and add 3 tablespoons of ghee.
4. Once the ghee is heated, add dry red chillis, heeng, mustard seeds, cumin, curry leaves, onion, and ginger, and cook it for a few minutes.
5. Once the onion turns translucent, add chopped coriander, haldi, salt, red chilli powder, and tomatoes, and cook until the mixture is tender.
6. Once the tadka is cooked, open the pressure cooker lid and add it to the khichdi. Serve hot, garnished with coriander and fried onions.

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