• Measure and keep all ingredients on the counter. Wash millets and dal separately with water 2-3 times. Soak millets and the dals separately in water for a minimum of 1 hour.
• I prefer to soak my millets, well ahead of cooking. If you are using a particular brand and are familiar with its cooking time, requires soaking or not, then proceed accordingly. But generally it is better if we soak the millets, helps in better nutrient absorption and digestion.
• Wash, peel and chop the carrots into chunks. Chop tomatoes into cubes. I already had some chopped carrots, so have used them. You can also add some green peas along with carrots.

Let us make the Khichdi

• Heat 1 tablespoon oil in a pressure cooker, when hot, add ½ teaspoon cumin seeds. Add chopped green chilies and ginger. Sauté for a minute.
• To this hot tempering, now add chopped carrots and tomatoes. Mix well with the tempering.
• To this now add turmeric powder, salt and garam masala. Mix well.
• To this now add drained millet and dal, mix well. Add water and fresh grated coconut. Mix well
• Close the pressure cooker, put on the whistle. Let it cook for 4-5 whistles. Let the pressure drop on its own.
• Once the pressure drops, open the cooker and mix the khichdi well. Add ghee and chopped coriander leaves to this and mix well.

Let us add Tadka

• Heat a tadka pan with remaining oil. When hot, splutter mustard seeds, add hing, curry leaves, methi seeds, curd chilies and finally cumin seeds.
• Pour this sizzling tadka over the hot khichdi. Mix well and serve the khichdi warm with papad, curd and pickle.

Storage Instructions

• Any leftover khichdi can be stored in an air-tight container in the refrigerator. While serving, reheat in the microwave for 1 minute or steam cook for 10 minutes and serve it warm.
• Millet khichdi tends to get solid, when rested for long time. So, i would highly recommend reheating or steaming it if rested for long hours, that way the khichdi will come to a saucy consistency.