Winter Vegetable Millet Khichdi A bowl of this winter millet khichdi feels like edible therapy. Loaded with seasonal vegetables, proteinrich dal, and gut-friendly millets, it’s nourishing, grounding, and the perfect one-pot meal for cold evenings when you need warmth and wellness together. Serves 3-4 Ingredients Grains & Lentils Little millet | 1 cup Moong dal | ½ cup, washed Vegetables Sweet potatoes | 1 cup Carrots | 1 cup Green beans | ½ cup Cauliflower florets | ½ cup Green peas | ½ cup Tomato | 1 small (optional) Onion | 1 small (optional) Tempering & Spices Ghee (or oil) | 1.5 tablespoons Cumin seeds | 1 teaspoon Mustard seeds | ½ teaspoon Bay leaves | 1–2 Ginger | 1-inch, grated Garlic | 2–3 cloves (optional) Turmeric powder | ½ teaspoon View the recipe video here! Coriander powder | 1 teaspoon Black pepper powder | ½ teaspoon Garam masala | ½ teaspoon (optional) Salt to taste Water | 4 to 4.5 cups Garnish Chopped coriander Lemon juice Ghee | 1 teaspoon (optional) Method 1. Rinse and soak the millet and dal together for 20 to 30 minutes. 2. Heat ghee in a pressure cooker or pot. Add cumin, mustard, bay leaf, ginger and garlic. 3. Add the onions and sauté for 2 to 3 minutes, then add the tomatoes and cook until soft. 4. Add all the chopped vegetables, turmeric, coriander powder, black pepper and salt. Sauté for 3 to 4 minutes. 5. Add soaked millet and dal. Mix well. Pour 4 to 4.5 cups of water, stir and bring to a boil. Cook for 4 to 5 whistles on medium heat, or simmer in a pot for 25 to 30 minutes. 6. Once done, open and mix. Add garam masala, lemon juice and coriander. Drizzle ghee on top and serve hot.
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