Sorghum (Jowar) Khichdi- Oil-free! Gluten-free!

Prep Time
3 hours
Cook Time
40 minutes
1 servings

Here is a meal-in-a- dish! Tasty and healthy and this one is to stay as a family favourite once you have tried it.

It has the wholesome millets, lentils and vegetables, and mild spices to make it to the list of soul foods.

  • Sorghum rawa: ½ cup
  • Moong dal: ¼ cup
  • Mixed vegetables: ¾ cup (finely chopped, cauliflower, capsicum, peas, carrots and any other vegetables of your choice)
  • Tomato: 1 no (chopped)
  • Garlic: 2 cloves
  • Green chilli: 1 nos (chopped)
  • Turmeric: ½ tsp
  • Cumin powder: ½ tsp
  • Rock salt: to taste
  • Coriander leaves: 2 tbsp (finely chopped)
  • Soak sorghum rawa and moong dal in separate bowls with enough water for around 3 hrs.
  • Drain water from both and cook both separately with twice the quantity of water.
  • Stir often to avoid burning at the bottom.
  • It would take around 30-40 minutes for the dal and the sorghum to be cooked mushy.
  • Steam all vegetables together and keep aside.
  • Heat a pan and add chopped garlic and chopped tomatoes. Add chopped green chili, turmeric powder, and sauté well until the tomatoes are softened.
  • Add steamed vegetables, cooked sorghum and cooked dal and mix everything well.
  • Add half a cup of water and salt to taste. Cover and simmer for 5 minutes.
  • Sprinkle cumin powder and chopped coriander leaves.
  • Serve hot with peanut curd or potato raita.potato-raita-dairy-free

Eating guide:

  • Food group: millets, lentils and vegetables

  • Millets are gluten-free, rich in fiber and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.

  • They can easily be combined with and vegetables to give an excellent mix of proteins, carbs and fibre.

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