This is a take on indian ‘khichdi’, a simple traditional stew made with lentils, rice and vegetables. I used millet instead of rice and added some masala to brighten it up.
It’s a one pot meal – all the veggies, lentils and grains are dropped into a pressure cooker with some ghee and spices and voila, in twenty minutes you have a complete meal.
It’s already vegetarian but if you use oil instead of ghee and omit the yogurt topping, it’s vegan!
This dish is a nutrition power house! Protein rich from the lentils and millet, high in fibre, full of vitamins and minerals! Millet is one of the best sources of copper and manganese, while the ginger and yogurt aide digestion.
Did I mention it’s creamy, comforting and delicious?
I have used carrots and bottle gourd (an indian vegetable) this time, but most vegetables work really well in this type of stew or khichdi. Use whatever produce you have at home – Zucchini, Spinach, Kale, Beans etc. would all be fine. Just keep in mind some vegetables like greens decrease a lot in volume when cooked so you would need to use more of them to start with. If you don’t have millet feel free to use rice.
Lentil Millet Vegetable Stew
(Makes 1 large serving, just multiply the ingredients to make more)
- ~1.5 – 2 cup vegetables diced
- 1/4 cup lentils (I used green split mung – mung (gram) lentils work best)
- 1/4 cup millet
- 1 small onion, diced
- 1/2 tablespoon fresh grated ginger
- 1.5 tsp ghee/oil
- 1 tsp curry powder (can substitute with indian spices of choice like cumin, coriander or turmeric powder)
- salt to taste
- plain yogurt + coriander/cilantro to top (optional)
- Wash the millet and lentils
- In a pressure cooker turn on medium heat and add the ghee or oil
- When the ghee/oil becomes hot, add in the diced onion and sautee until browned
- Add in the vegetables, ginger, spices, millet and lentils.
- Add ~2.5 cups of water
- Put on the lid and cook for around 20 minutes
- Release the pressure and remove the lid
- Serve and if you wish, top with yogurt and herbs