Sorghum Khichdi

Nutrition values are AI-estimated based on ingredients.

• 1 cup sorghum grit
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1-2 tsp ginger garlic paste
• 1/2 tsp asafoetida
• Green chillies (optional)
• 1 cup chopped onions
• 1/2 cup diced carrots
• 1/2 cup diced bell peppers (green and yellow)
• 1/2 cup green peas
• 1 cup chopped tomatoes
• Salt to taste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp khichdi masala
• 1/2 cup toor dal
• 3-4 cups water
• Generous handful chopped fresh cilantro
• Paneer cubes, pan-fried or roasted

1. 1Dry roast 1 cup sorghum grit in a pan until slightly darker beige and fragrant, then set aside.
2. 2Heat 1-2 tablespoons ghee in a pressure cooker, add 1 tsp mustard seeds and 1 tsp cumin seeds, and let them splutter.
3. 3Add 1-2 tsp ginger-garlic paste and sauté briefly, then add 1 cup chopped onions and cook until translucent.
4. 4Add diced carrots, green bell pepper, yellow bell pepper, green peas, and chopped tomatoes, then sauté for a couple of minutes.
5. 5Stir in salt, turmeric powder, coriander powder, cumin powder, and khichdi masala, and cook until the raw smell of spices disappears.
6. 6Add 1/2 cup toor dal and the roasted sorghum grit to the pressure cooker, mixing well.
7. 7Pour in 3-4 cups water, stir thoroughly, seal the pressure cooker, and cook for a few whistles.
8. 8Release the pressure, open the lid, and stir a handful of fresh chopped cilantro into the hot khichdi.
9. 9Serve the khichdi hot, garnished with fresh cilantro and pan-fried or roasted paneer cubes.

These instructions are our analysis of the original video. Watch on YouTube →