Jowar Khichdi (Sorghum Khichdi) Recipe
When your body needs some extra love and comforting, cook up a jowar khichdi, made with sorghum and moong dal or green gram lentils. It needs just a few spices and is so easy to make. The sorghum is loaded with immense health benefits.
Servings: 6 servings
Calories: 289kcal
Equipment
- 1 large pot or non stick pan or Dutch oven with lid
Ingredients
- 1 cup sorghum
- ½ cup moong dal
- 1 tablespoon coconut oil (or any vegetable oil)
- 1 inch piece cinnamon
- 2 green cardamom pods
- 2 cloves
- 2 bay leaves
- 1½ teaspoons cumin seeds
- 1 large carrot (diced)
- 2 medium potatoes (I used four small purple potatoes)
- 2 small bell peppers (or sweet peppers)
- 1-inch knob ginger (julienned)
- ½ teaspoon turmeric
- 6 cups water (or vegetable stock)
- Salt to taste
- 2 tablespoon cilantro (chopped)
Instructions
- Heat the oil in a large pot. Add the whole spices: the cinnamon, cardamom, cloves and bay leaves. Stir for a minute, then add the cumin seeds and mix.
- Add the carrots to the pot and saute for a couple of minutes.
- Add the potatoes and ginger. Mix, cover, and cook a couple of minutes over medium heat.
- Add the bell peppers followed by the turmeric. Mix.
- Add the drained moong dal and sorghum to the pot. Mix well and saute for a couple of minutes so the dal and sorghum toast slightly.
- Add six cups of water or vegetable stock to the pot and bring to a rolling boil. Add salt at this point, making sure that the water is a bit saltier than you want your finished khichdi to be.
- Bring to a rolling boil, then lower heat to a simmer, cover and cook the khichdi for 45 minutes. Check and see if you want the sorghum to get more tender--I like it a bit chewy but you can cover the pot again and cook the khichdi longer if you want the grains softer.
- Once the sorghum has reached the consistency you like, and if there is still a good deal of water remaining in the pot, take the lid off and let the khichdi cook over medium-high heat until most of the moisture, but not all, has evaporated. You don't want the khichdi to be dry, like biryani rice--a slightly runny khichdi, with a risotto-like texture, tastes best. Stir a few times as it cooks to make sure nothing sticks to the bottom of the pot.
- Garnish the khichdi with cilantro and serve hot.
Nutrition
Calories: 289kcal | Carbohydrates: 57g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 675mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2831IU | Vitamin C: 53mg | Calcium: 54mg | Iron: 4mg