Barnyard Millet Recipe – Quick Indian Millet Khichdi with Mint & Coriander

Last Updated on 2 months by Neha Deshmukh

Barnyard Millet Recipe – Quick Indian Millet Khichdi with Mint & Coriander

Introduction

Hey everyone! If you’re looking for a comforting, healthy, and incredibly easy meal, you’ve come to the right place. I’m sharing my go-to recipe for Barnyard Millet Khichdi – a fragrant, flavorful dish that’s perfect for a weeknight dinner or a cozy weekend lunch. Honestly, I first made this when I was trying to incorporate more millets into our diet, and it quickly became a family favorite. It’s just that good!

Why You’ll Love This Recipe

This isn’t your grandma’s khichdi (though hers is probably amazing too!). This version is packed with fresh mint and coriander, making it incredibly aromatic and light. It’s quick to make – ready in under 20 minutes – and uses simple ingredients you likely already have in your pantry. Plus, barnyard millet is a nutritional powerhouse, making this a guilt-free indulgence.

Ingredients

Here’s what you’ll need to whip up this delicious millet khichdi:

• 0.5 cup Barnyard Millet (approx. 85g)
• 6 cups Water or Vegetable Stock (approx. 1.4 liters)
• 1 Onion, medium, chopped
• 1 Tomato, medium, chopped
• 2 Green Chilies, slit (adjust to your spice preference)
• 0.5 tbsp Ginger-Garlic paste (approx. 7-8g)
• 0.25 tbsp Garam Masala (approx. 2.5g)
• 1.5 tbsp Oil or Ghee (approx. 22ml)
• 15 Mint Leaves, roughly chopped
• 10-12 Coriander leaves/sprigs, roughly chopped

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Barnyard Millet: Make sure to rinse it well under cold water before using. This helps remove any bitterness.
• Ghee vs. Oil: I personally love using ghee for that rich, nutty flavor. But oil works just as well if you prefer! Ghee adds a lovely aroma and is considered beneficial in Ayurveda.
• Garam Masala: Every household has its own garam masala blend. Feel free to use your favorite! It’s the heart of Indian flavor.
• Fresh Herbs: Don’t skimp on the mint and coriander! They really elevate the dish. If you’re feeling fancy, you can even add a few curry leaves.

Barnyard Millet: A Nutritional Powerhouse

Barnyard millet (also known as sanwa or jhangora) is an ancient grain that’s been a staple in Indian cuisine for centuries. It’s naturally gluten-free, a good source of fiber, and packed with essential amino acids. It’s also incredibly easy to digest, making it a great choice for everyone.

Ghee vs. Oil: Flavor and Health Benefits

The choice between ghee and oil is a personal one. Ghee, clarified butter, offers a distinct nutty flavor and is often preferred in traditional Indian cooking. It’s also believed to have several health benefits. However, using a neutral oil like sunflower or vegetable oil is perfectly fine, especially if you’re looking for a lighter option.

The Role of Garam Masala in Indian Cooking

Garam masala isn’t just one spice; it’s a blend! Typically including cinnamon, cardamom, cloves, cumin, and black pepper, it adds warmth and complexity to Indian dishes. The exact composition varies by region and family, making each garam masala unique.

Fresh Herbs: Mint and Coriander – Regional Variations

While mint and coriander are central to this recipe, you’ll find regional variations. Some families add a touch of spinach or even fenugreek leaves for extra flavor and nutrients. Feel free to experiment and find what you like best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil or ghee in a saucepan over medium heat. Once hot, add the chopped onion and sauté until it turns translucent – about 3-4 minutes.
2. Add the chopped tomatoes and green chilies. Cook until the tomatoes soften and break down, around 5 minutes.
3. Stir in the ginger-garlic paste and cook for another minute until fragrant. You’ll know it’s ready when you can really smell that lovely aroma!
4. Now, add the chopped mint and coriander leaves. Sauté for just a minute or two until they wilt slightly.
5. Pour in the water or vegetable stock and bring to a boil. Once boiling, reduce the heat to low.
6. Season with salt and garam masala. Then, add the rinsed barnyard millet.
7. Simmer on low heat for about 10-12 minutes, or until the millet is cooked through and the liquid has been absorbed. Stir occasionally to prevent sticking.
8. Serve warm with your favorite toppings!

Expert Tips

• Don’t overcook the millet! It should be tender but still have a slight bite.
• If the khichdi becomes too thick, add a little more water or stock.
• For a creamier texture, you can add a tablespoon of yogurt or coconut milk towards the end of cooking.

Variations

• Vegan Adaptation: Simply use oil instead of ghee.
• Gluten-Free Confirmation: Barnyard millet is naturally gluten-free, making this recipe perfect for those with gluten sensitivities.
• Spice Level Adjustment: Reduce or omit the green chilies for a milder flavor. You can also add a pinch of red chili powder if you like it extra spicy.
• Festival Adaptation (Navratri/Fasting Friendly): This recipe is often enjoyed during fasting periods like Navratri. Just ensure you use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This millet khichdi is delicious on its own, but here are a few ideas for toppings:

• A dollop of yogurt
• A sprinkle of roasted cumin powder
• A drizzle of ghee
• A side of papadums or pickle

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Barnyard Millet and is it Gluten-Free?

Barnyard millet is a nutritious, gluten-free grain that’s been cultivated in India for centuries. It’s a great source of fiber and essential nutrients.

Can I use a different type of millet in this recipe?

Yes, you can! Foxtail millet or little millet would also work well, though the cooking time might vary slightly.

How can I adjust the spice level of this Khichdi?

Easily! Reduce or remove the green chilies. You can also add a pinch of turmeric for a subtle warmth.

Can this be made in an Instant Pot?

Absolutely! Sauté the onions, tomatoes, and spices in the Instant Pot using the sauté function. Then add the millet, water, and pressure cook for 2-3 minutes, followed by a natural pressure release.

What are some healthy toppings for this Millet Khichdi?

Yogurt, roasted cumin powder, a drizzle of ghee, or a side of fresh vegetables are all great options!