Barnyard Millet Vegetable Recipe – Authentic Indian Khichdi

Last Updated on 4 months by Neha Deshmukh

Barnyard Millet Vegetable Recipe – Authentic Indian Khichdi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and nourishing Barnyard Millet Vegetable Khichdi. It’s a one-pot wonder packed with flavour and goodness. I first made this when trying to incorporate more millets into our diet, and it quickly became a family favourite. It’s perfect for a cozy weeknight dinner or when you’re craving something light yet satisfying.

Why You’ll Love This Recipe

This khichdi isn’t just delicious; it’s incredibly wholesome. Barnyard millet is a fantastic grain, and pairing it with colourful veggies and aromatic spices makes it a complete meal. It’s easy to digest, naturally gluten-free, and a brilliant way to sneak in some extra nutrients. Plus, the aroma while it’s cooking is just heavenly!

Ingredients

Here’s what you’ll need to make this delightful khichdi:

• 1 cup Barnyard Millet (approx. 180g)
• ½ – ¾ cup mixed vegetables (beans, carrot, peas) (approx. 80-120g) – feel free to get creative!
• 1 tbsp oil (approx. 15ml)
• 1 tsp ghee (approx. 5ml)
• 1 Bay Leaf
• 1 Green Chili, slit
• 1 Onion, chopped (approx. 100g)
• 1 Tomato, chopped (approx. 100g)
• 1 cup Water (240ml)
• ½ tsp Turmeric Powder (approx. 2g)
• Salt, as needed
• 1 tbsp Coriander Leaves, chopped (approx. 5g)
• 1 tbsp Mint Leaves, chopped (approx. 5g)
• 6 Garlic Cloves
• 1 small piece Ginger (approx. 1 inch)
• 1 tsp Red Chili Powder (approx. 5g)
• 1 tsp Coriander Powder (approx. 5g)
• ¼ portion Onion, for paste (approx. 50g)
• 1 tsp Fennel Seeds (approx. 5g)
• 1 small Kalpaasi (Black Stone Flower)
• 2-3 tbsp Water, for grinding paste (approx. 30-45ml)

Ingredient Notes

Let’s talk about some of these ingredients – they really make this khichdi special!

• Barnyard Millet (Jhangora/Sanwa): This isn’t your average grain! It’s naturally gluten-free, incredibly light, and easy to digest. It’s a staple in Himalayan regions and is known for its cooling properties.
• Kalpaasi (Black Stone Flower): Don’t be intimidated by this unique ingredient! It adds a wonderfully smoky, earthy flavour that’s hard to replicate. You can find it in Indian grocery stores, and a little goes a long way. It’s traditionally used in South Indian cuisine.
• Ghee: I always prefer ghee for this recipe. It adds a richness and aroma that oil just can’t match. It’s also considered a healthy fat in Ayurveda.
• Fennel Seeds (Saunf): These aren’t just for after-dinner refreshment! Fennel seeds aid digestion and add a lovely subtle sweetness to the khichdi.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the barnyard millet three times. Then, soak it in 1 cup of water for about 10 minutes. This helps it cook up nice and fluffy.
2. While the millet is soaking, let’s make the spice paste. Grind the garlic, ginger, red chili powder, coriander powder, the ¼ portion of onion, fennel seeds, and kalpaasi with 2-3 tablespoons of water until you have a smooth paste.
3. Now, heat the oil and ghee in a pressure cooker over medium heat. Add the bay leaf and slit green chili. Let them sizzle for a few seconds to release their fragrance.
4. Add the chopped onion and sauté until it turns translucent. Then, toss in the chopped tomato and cook for about a minute until it softens.
5. Mix in the ground spice paste and cook for another minute, stirring constantly to prevent it from sticking. The aroma at this stage is incredible!
6. Add the chopped mixed vegetables and stir well to coat them with the spices.
7. Drain the soaked millet and combine it with the 1 cup of water, turmeric powder, and salt. Mix everything thoroughly.
8. Close the pressure cooker lid and cook on high heat for 1 whistle. Then, reduce the heat to low and simmer for 7 minutes.
9. Allow the pressure to release naturally. Once the pressure is released, gently fluff the cooked millet with a fork.
10. Garnish with fresh coriander and mint leaves. Serve hot with a side of raita for a complete and satisfying meal!

Expert Tips

• Don’t skip the soaking step for the millet – it really does make a difference in the texture.
• Adjust the amount of green chili and red chili powder to your spice preference.
• If you don’t have a pressure cooker, you can cook this in a pot on the stovetop. It will take longer, about 30-40 minutes, and you may need to add more water.

Variations

• Vegan Adaptation: Simply replace the ghee with oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: For a milder flavour, reduce the red chili powder to ½ tsp. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptation: This khichdi is perfect for Navratri or other fasting periods, as barnyard millet is a permitted grain.

Serving Suggestions

This khichdi is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• A cooling raita (yogurt dip)
• A side of papadums (crispy lentil wafers)
• A dollop of ghee on top

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

Is barnyard millet easy to digest?

Yes! Barnyard millet is known for being very easy on the digestive system. It’s a great option for people with sensitive stomachs.

What are the health benefits of including kalpaasi in this recipe?

Kalpaasi is believed to have several health benefits, including aiding digestion, relieving coughs, and reducing inflammation.

Can I use a different type of oil or ghee?

You can! Sunflower oil, coconut oil, or any other cooking oil of your choice will work. For ghee, you can use cow or buffalo ghee.

What vegetables can I substitute in this khichdi?

Feel free to use any vegetables you like! Potatoes, cauliflower, spinach, and peas are all great additions.

How can I adjust the consistency of the khichdi?

If you prefer a thinner khichdi, add more water. If you like it thicker, reduce the amount of water.