Last Updated on 6 months ago by Neha Deshmukh

Foxtail Millet & Moong Dal Recipe – Quick Indian Comfort Food

Introduction

There’s just something so comforting about a warm bowl of khichdi, isn’t there? This isn’t your grandma’s khichdi, though! I’ve given this classic a little twist using foxtail millet (thinai arisi) and moong dal. It’s a super speedy recipe, perfect for a weeknight meal when you want something healthy, satisfying, and full of flavour. I first made this when I was looking for lighter alternatives to rice, and it quickly became a family favourite.

Why You’ll Love This Recipe

This Foxtail Millet & Moong Dal is a winner for so many reasons! It’s incredibly easy to make, ready in under 30 minutes. It’s packed with nutrients, making it a healthy and wholesome meal. Plus, it’s naturally gluten-free and can easily be made vegan. Honestly, it’s the perfect blend of comfort and goodness.

Ingredients

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

• 1 cup foxtail millet (thinai arisi) – about 175g
• ½ cup split yellow moong dal – about 100g
• 4 cups water – 950ml
• 1 teaspoon ghee – about 5ml
• 10 cashewnuts
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1 teaspoon ginger, finely minced
• 1 sprig curry leaves
• 2 green chillies, chopped
• 1 teaspoon salt

Ingredient Notes

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

Foxtail Millet (Thinai Arisi): A Nutritional Powerhouse

Foxtail millet is an ancient grain that’s gaining popularity, and for good reason! It’s gluten-free, rich in fibre, and a good source of protein. You can usually find it in Indian grocery stores or online.

Moong Dal: The Protein Boost

Split yellow moong dal cooks quickly and adds a lovely creamy texture to the dish. It’s also a fantastic source of protein, making this meal super satisfying.

Ghee: Traditional Flavor & Aroma

Ghee adds a beautiful richness and aroma. If you don’t have ghee, you can substitute with oil, but ghee really elevates the flavour.

Black Pepper & Cumin: The Spice Blend

Freshly ground black pepper and cumin seeds make all the difference. The aroma is incredible! Don’t skip grinding them yourself – it’s worth it.

Regional Variations in Spice Levels

Spice levels in Indian cooking vary hugely! Some families like it mild, others fiery. Feel free to adjust the number of green chillies to your liking. A pinch of red chilli powder can also be added for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the foxtail millet and moong dal with 4 cups of water for 5 whistles. Let the pressure release naturally. This usually takes about 15-20 minutes.
2. While that’s cooking, let’s prep the spices. Coarsely grind the black pepper and cumin seeds using a mortar and pestle. The aroma is amazing!
3. Now, heat the ghee in a pan over medium heat. Add the cashews and roast until they turn golden brown and fragrant. Be careful not to burn them!
4. Add the minced ginger, curry leaves, and chopped green chillies to the pan. Sauté for about 20 seconds until fragrant. Then, add the ground cumin-pepper mixture and sauté for another 20 seconds.
5. Once the pressure has released, carefully open the pressure cooker. Mix in the cooked millet-dal mixture and salt. Stir well to combine.
6. Sauté everything together for 1-2 minutes, allowing the flavours to meld.

Expert Tips

• Don’t overcook the millet – you want it to be soft but still have a slight bite.
• If the mixture seems too thick, add a splash of hot water.
• For a richer flavour, use homemade ghee.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: Add a pinch of turmeric powder for colour and extra health benefits.
• Festival Adaptation (Navratri/Vrat Friendly): Skip the cumin seeds and use rock salt (sendha namak) instead of regular salt to make it vrat-friendly.

Serving Suggestions

Serve this Foxtail Millet & Moong Dal hot with a side of your favourite chutney (coconut chutney is amazing!) or sambar. A dollop of yogurt also adds a lovely cooling contrast. My kids love it with a simple papad on the side.

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. It actually tastes even better the next day!

FAQs

What is Foxtail Millet and where can I find it?

Foxtail millet is a nutritious, gluten-free grain. You can find it in most Indian grocery stores, health food stores, or online retailers.

Can I substitute moong dal with another lentil?

You can, but the cooking time might vary. Masoor dal (red lentils) is a good substitute, but it cooks even faster.

How can I adjust the spice level of this dish?

Reduce or increase the number of green chillies. You can also add a pinch of red chilli powder for extra heat.

Is this dish suitable for a weight-loss diet?

Absolutely! Foxtail millet and moong dal are both low in calories and high in fibre, making this a very satisfying and healthy meal.

Can I make this recipe in an Instant Pot?

Yes! Use the same ingredients and pressure cook on high for 8-10 minutes, followed by a natural pressure release.