Discover the delightful world of Jowar Khichdi, a wholesome and nourishing dish that’s not only a staple in Indian cuisine but also a hidden gem for health enthusiasts! Packed with the goodness of sorghum and moong dal, this comforting one-pot meal is perfect for busy weeknights or when you crave something warm and satisfying. With its rich flavors and hearty texture, Jowar Khichdi is sure to become a family favorite. Ready to elevate your culinary skills? Dive into this easy-to-follow recipe and savor a taste of tradition that will leave you wanting more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup jowar (sorghum)
- 1/2 cup moong dal
- 1 onion, chopped
- 1 tomato, chopped
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 2 tablespoons ghee or oil
- Salt to taste
- Water as needed
Instructions
- Start by rinsing the jowar (sorghum) and moong dal separately under cold running water until the water runs clear. This helps remove any impurities and excess starch.
- Soak the jowar in water for about 2-3 hours to soften it. You can soak the moong dal for 30 minutes to 1 hour if desired, but it's not mandatory.
- After soaking, drain the jowar and moong dal and set them aside.
- In a heavy-bottomed pot or pressure cooker, heat 2 tablespoons of ghee or oil over medium heat.
- Add 1 teaspoon of cumin seeds to the hot ghee or oil. Let them sizzle for a few seconds until they turn aromatic.
- Add the chopped onion to the pot and sauté until it becomes translucent and slightly golden, about 5-7 minutes.
- Stir in the chopped tomato and slit green chilies. Cook for another 3-4 minutes until the tomatoes soften and blend well with the onions.
- Add the soaked jowar and moong dal to the pot. Stir well to combine all the ingredients.
- Season the mixture with salt to taste, and add enough water to cover the grains and dal (approximately 4 cups of water). Adjust the water quantity based on your desired consistency.
- If using a pressure cooker, cover it with the lid and cook for about 3-4 whistles on medium heat. If using a regular pot, cover it and simmer on low heat for about 25-30 minutes, or until the jowar and dal are cooked through and soft.
- Once cooked, turn off the heat and let the pressure release naturally if using a pressure cooker. If using a pot, check for doneness and adjust the water if necessary.
- Fluff the khichdi with a fork and let it rest for a few minutes before serving.
- Serve hot, garnished with fresh coriander leaves if desired, along with a side of yogurt or pickle for added flavor.
Tips
- Soaking Matters: Soaking the jowar for 2-3 hours not only helps in softening the grains but also enhances the overall texture of the khichdi. If you have time, soak the moong dal too for a creamier consistency.
- Flavor Boost: For an extra layer of flavor, consider adding spices like turmeric, ginger, or even a pinch of garam masala while sautéing the onions and tomatoes.
- Consistency Check: Adjust the water based on your preferred consistency. For a thicker khichdi, use less water; for a soupier version, add more.
- Garnish with Freshness: Don’t forget to garnish with fresh coriander leaves before serving. A dollop of yogurt or a side of pickle can elevate the flavors and add a refreshing contrast.
- Cooking Method: If you’re short on time, using a pressure cooker can significantly reduce cooking time. Just remember to adjust the cooking time according to your cooker’s specifications.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
