Introduction

Welcome back to my kitchen! Today, I’m excited to share a wholesome and comforting dish from Bengali cuisine: Bengali Millet Khichdi. This recipe is a delightful twist on the traditional Bengali Khichdi, using millet instead of rice. Millet is a nutrient-rich, gluten-free grain that’s high in fiber and essential minerals, making this dish a healthy and satisfying meal. Perfect for a cozy dinner or a light lunch, Bengali Millet Khichdi is easy to prepare and packed with flavors. Let’s get started!

Ingredients

Here are the ingredients you’ll need:

Main Ingredients:

• 1 cup millet (foxtail or pearl millet work well)
• 1/2 cup split yellow moong dal (lentils)
• 1 medium potato, diced
• 1 carrot, diced
• 1/2 cup peas (fresh or frozen)
• 1 medium tomato, chopped
• 1 medium onion, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger, grated
• 2-3 cloves garlic, minced
• 4 cups water

Spices:

• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 2 bay leaves
• 2-3 cloves
• 1 cinnamon stick
• Salt to taste

For Tempering:

• 2 tablespoons ghee or vegetable oil
• Fresh coriander leaves for garnish

Instructions

Step 1: Prepare the Millet and Lentils

1. Rinse the millet and moong dal under running water until the water runs clear. Soak them together in water for about 30 minutes. This helps in reducing the cooking time and makes the khichdi more digestible.

Step 2: Cook the Vegetables

1. Heat 1 tablespoon of ghee or oil in a pressure cooker or large pot over medium heat.
2. Add cumin seeds, bay leaves, cloves, and cinnamon stick. Sauté until the spices release their aroma.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the grated ginger, minced garlic, and green chilies. Sauté for another minute.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Mix in the diced potatoes, carrots, and peas. Cook for 3-4 minutes.

Step 3: Cook the Khichdi

1. Drain the soaked millet and moong dal, then add them to the pot with the vegetables. Mix well.
2. Add turmeric powder, cumin powder, coriander powder, and salt. Stir to combine all the ingredients.
3. Pour in 4 cups of water and mix well. If using a pressure cooker, cover and cook for 3-4 whistles. If using a pot, cover and cook for about 20-25 minutes, stirring occasionally, until the millet and lentils are cooked through and have a porridge-like consistency.

Step 4: Tempering and Serving

1. In a small pan, heat the remaining 1 tablespoon of ghee or oil. Add a pinch of cumin seeds and let them splutter.
2. Pour this tempering over the cooked khichdi and mix well.
3. Sprinkle garam masala on top and garnish with fresh coriander leaves.

Tips for Success

• Consistency: Adjust the water quantity based on your desired consistency. Add more water for a soupier khichdi or reduce for a thicker texture.
• Vegetables: Feel free to add any seasonal vegetables of your choice to enhance the nutritional value and flavor.
• Serving: Serve hot with a dollop of ghee, a side of yogurt, and some pickle for an authentic Bengali experience.

Conclusion

Bengali Millet Khichdi is not just a meal; it’s a comforting bowl of nourishment that brings together the goodness of millet and the rich flavors of Bengali spices. It’s perfect for those looking to enjoy a traditional dish with a healthy twist. Whether you’re new to millet or a seasoned fan, this recipe is sure to become a favorite in your household. Enjoy cooking, and savor every bite of this delicious khichdi!

Don’t forget to share your experience and feedback in the comments below. Happy cooking!