Barnyard Millet and Ragi Khichdi Recipe
A vegetarian North Indian Recipes recipe with barnyard millet, yellow moong dal (split), ragi seeds. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Note: The method below will result in a mushy texture of the Khichdi; you can adjust the consistency of the water to be cooked to the texture you like
- 2
To begin making the Barnyard Millet and Ragi Khichdi Recipe, soak the barnyard millet, the ragi and the dal together in water for at least 4 hours
barnyard millet(1/2 cup)ragi seeds(1/4 cup) - 3
Soaking the Ragi makes it cook faster
ragi seeds(1/4 cup) - 4
Once soaked, place it in a pressure cooker
- 5
Add 3-1/2 cups of water, turmeric powder, ginger, salt and cinnamon and cook until you hear three to four whistles
inch ginger - grated(1)turmeric powder (haldi)(1 teaspoon)inch cinnamon stick (dalchini)(1) - 6
Turn off the heat and allow the pressure to release naturally
- 7
Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and we will proceed to make the tadka
- 8
If you are planning to cook the Khichdi in a saucepan , then place the millet and dal in the saucepan, add the water, turmeric powder, ginger, salt and cinnamon and cook until the Khichdi is mushy
barnyard millet(1/2 cup)inch ginger - grated(1)turmeric powder (haldi)(1 teaspoon)inch cinnamon stick (dalchini)(1) - 9
Once done, check the salt and adjust to suit your taste
- 10
For the seasoning of the Barnyard Millet and Ragi Khichdi, heat ghee a small tadka pan
barnyard millet(1/2 cup)ragi seeds(1/4 cup)ghee(1 tablespoon) - 11
Add the cumin seeds, crushed peppercorns and asafoetida
ragi seeds(1/4 cup)asafoetida (hing)(1/4 teaspoon)whole black peppercorns - crushed(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 12
Stir for a few seconds and add it to the khichdi
- 13
Serve the Barnyard Millet and Ragi Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi) for a warm wholesome weeknight dinner
barnyard millet(1/2 cup)ragi seeds(1/4 cup)whole black peppercorns - crushed(1 teaspoon)
Nutrition Facts
Per serving
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Barnyard Millet and Ragi Khichdi Recipe
A vegetarian North Indian Recipes recipe with barnyard millet, yellow moong dal (split), ragi seeds. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
13 steps- 1
Note: The method below will result in a mushy texture of the Khichdi; you can adjust the consistency of the water to be cooked to the texture you like
- 2
To begin making the Barnyard Millet and Ragi Khichdi Recipe, soak the barnyard millet, the ragi and the dal together in water for at least 4 hours
barnyard millet(1/2 cup)ragi seeds(1/4 cup) - 3
Soaking the Ragi makes it cook faster
ragi seeds(1/4 cup) - 4
Once soaked, place it in a pressure cooker
- 5
Add 3-1/2 cups of water, turmeric powder, ginger, salt and cinnamon and cook until you hear three to four whistles
inch ginger - grated(1)turmeric powder (haldi)(1 teaspoon)inch cinnamon stick (dalchini)(1) - 6
Turn off the heat and allow the pressure to release naturally
- 7
Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and we will proceed to make the tadka
- 8
If you are planning to cook the Khichdi in a saucepan , then place the millet and dal in the saucepan, add the water, turmeric powder, ginger, salt and cinnamon and cook until the Khichdi is mushy
barnyard millet(1/2 cup)inch ginger - grated(1)turmeric powder (haldi)(1 teaspoon)inch cinnamon stick (dalchini)(1) - 9
Once done, check the salt and adjust to suit your taste
- 10
For the seasoning of the Barnyard Millet and Ragi Khichdi, heat ghee a small tadka pan
barnyard millet(1/2 cup)ragi seeds(1/4 cup)ghee(1 tablespoon) - 11
Add the cumin seeds, crushed peppercorns and asafoetida
ragi seeds(1/4 cup)asafoetida (hing)(1/4 teaspoon)whole black peppercorns - crushed(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 12
Stir for a few seconds and add it to the khichdi
- 13
Serve the Barnyard Millet and Ragi Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi) for a warm wholesome weeknight dinner
barnyard millet(1/2 cup)ragi seeds(1/4 cup)whole black peppercorns - crushed(1 teaspoon)
About this recipe
A vegetarian North Indian Recipes recipe with barnyard millet, yellow moong dal (split), ragi seeds. Ready in 1h 5m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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