Jowar Khichdi (Sorghum Khichdi)
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 simple warming spices, like cloves, cinnamon, cardamom and cumin, and is so easy to make. The jowar khichdi makes a nice change from a rice-based khichdi and the sorghum is great for you, packed as it is with immense health benefits.
Servings: 6 servings
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.
- You can substitute the vegetables with other veggies of your choice. Zucchini, eggplant, any winter squash, cauliflower, broccoli, green peas, green beans and even mushrooms would be great here. I don't love onions in this recipe but you can definitely add them with the carrots.
- You can also make this khichdi with pearl millet or bajra.
- If you have curry leaves around, add them along with the ginger for more wonderful flavor and healthfulness.
- To make this khichdi in a pressure cooker, which would considerably reduce cooking time, cook it in a pressure cooker for five whistles. Once the pressure releases, if there is too much water remaining, open and cook over medium high heat until most of the water evaporates, stirring a few times.
- You can also make this khichdi in an instant pot. Cook everything as instructed in the Instant Pot set to the saute function. Then cover and set to pressure cook for 20 minutes. Let the pressure release naturally. If too much water remains in the IP, set the IP back to the saute function and let the water cook out, stirring a few times to ensure nothing sticks.
- If you want more spice in the khichdi, add a teaspoon of curry powder or garam masala right after you add the water to the pot.
- The khichdi keeps nicely in the fridge for up to three days. For longer storage freeze in an airtight container. Thaw and reheat before serving. Khichdi should always be eaten warm or hot.
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