Jowar Moong Dal Khichdi

Yields: 4-6 servings

Prep Time: 10 minutes (plus soaking time)

Cook Time: Instant Pot: 10 minutes pressure cook + 10 minutes natural release; Pressure Cooker: 15-20 minutes

Ingredients:

• 1 cup jowar (sorghum), rinsed
• 1/2 cup moong dal (split yellow lentils), rinsed
• 2 1/2 cups water (or vegetable broth for added flavor)
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional, adjust to taste)
• 1-inch piece ginger, grated
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional, adjust to taste)
• Salt to taste
• 1/2 cup mixed vegetables (peas, carrots, diced potatoes) – optional
• Fresh cilantro, chopped, for garnish

Instructions:

1. Soak: Soak the jowar and moong dal together in water for at least 30 minutes, or up to 2 hours. This helps reduce cooking time and enhances digestibility.
2. Sauté: Press the “Sauté” function on your Instant Pot or heat oil/ghee in the pressure cooker. Add cumin seeds and let them splutter. Add onion, green chili, and ginger. Sauté until the onion softens.
3. Add Remaining Ingredients: Add the soaked and drained jowar and moong dal, turmeric powder, red chili powder (if using), and salt. Stir well to combine.
4. Pressure Cook: If using an Instant Pot, add water, secure the lid, and set the valve to “Sealing.” Cook on high pressure for 10 minutes, then allow for 10 minutes of natural pressure release. If using a stovetop pressure cooker, cook for 3-4 whistles.
5. Release Pressure: For Instant Pot, after the natural release time, manually release any remaining pressure. For a stovetop pressure cooker, wait for the pressure to release naturally.
6. Fluff and Garnish: Open the lid and fluff the khichdi with a fork. Garnish with chopped cilantro and serve hot.

Estimated Nutrition Information (per serving):

• Calories: 250-300 kcal
• Protein: 8-10 grams
• Fat: 5-8 grams (depending on oil/ghee used)
• Carbohydrates: 35-40 grams
• Fiber: 6-8 grams