Looking for a hearty, comforting dish that’s healthy and quick to make? This Foxtail Masala Khichdi is a one-pot pressure cooker recipe that combines the goodness of millets, lentils, and colorful veggies with aromatic Indian spices. Naturally gluten-free and rich in nutrients, it’s a warm, satisfying meal ideal for lunch or dinner.

What is Foxtail Masala Khichdi?

Foxtail Masala Khichdi is a nutritious twist on traditional khichdi using foxtail millet (kangni) and mixed dals instead of rice. Cooked in a pressure cooker along with vegetables and spices, it offers a complete, balanced meal that’s easy to digest and perfect for those looking to incorporate more millets into their diet.

Main Ingredients of Foxtail Khichdi:

• Foxtail millet (kangni)

• Mixed dals (moong, toor, masoor)

• Fresh vegetables like carrots, peas, beans, and potatoes

• Whole spices and Indian masalas

• Ghee for richness

What Is So Special About This Khichdi?

• Made with nutrient-dense millets and protein-rich dals

• Easy to digest and naturally gluten-free

• One-pot meal with minimal cleanup

• Pressure-cooked in under 30 minutes

• Packed with bold masala flavors and veggie goodness

Quick and Easy Millet Khichdi

No soaking required for hours — just rinse, sauté, and pressure cook!
Perfect for busy weeknights or when you're craving something warm, spicy, and comforting without too much effort.

MEYER Presta 3L Tri-ply with Outer Lid Pressure Cooker

How to Make Foxtail Masala Khichdi

Prep:

• Wash and rinse foxtail millet and mixed dals together. Set aside.

• Chop all vegetables and keep them ready.

Cook:

1. Heat ghee in a pressure cooker.

2. Add cumin seeds, black cardamom, bay leaf, and a pinch of asafoetida. Let them sizzle.

3. Add green chilli, curry leaves, and ginger garlic paste. Sauté until fragrant.

4. Add chopped onions and cook until golden.

5. Add potatoes, carrots, beans, tomato, capsicum, and green peas. Cook for 2–3 minutes.

6. Add turmeric, red chilli powder, coriander powder, cumin powder, and salt. Mix well.

7. Add rinsed foxtail millet and dals. Mix everything together.

8. Pour 4 cups of water and mix again.

9. Close the lid and pressure cook for 3–4 whistles on medium heat.

10. Let the pressure release naturally. Open and stir gently.

Serve:
Garnish with fresh coriander and serve hot with curd, pickle, or papad.

Expert Tips

• Adjust water based on your desired consistency — khichdi thickens as it cools.

• Add a spoon of ghee before serving for enhanced flavor.

• Feel free to use seasonal veggies for variation.

• Use moong + toor or masoor dal mix based on preference.

Recipe Card

Foxtail Masala Khichdi

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Category

Main Course

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Calories

350

Make nutritious, hearty Foxtail Masala Khichdi in a pressure cooker using millets, dals, and vegetables. A perfect gluten-free, one-pot Indian meal ready in 30 minutes.

Author:

Parth Kapoor

Ingredients

• ½ cup foxtail millet (kangni)
• ½ cup mixed dal (moong, toor, masoor)
• 2 tbsp ghee
• 1 black cardamom
• 1 bay leaf
• 1 tsp cumin seeds
• ½ tsp asafoetida
• 1 tbsp chopped green chilli
• 8–10 curry leaves
• 1 tsp ginger garlic paste
• ½ cup chopped onion
• ½ cup chopped potato
• ¼ cup chopped carrot
• ¼ cup chopped French beans
• ¼ cup chopped tomato
• ¼ cup chopped capsicum
• ¼ cup green peas
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 4 cups water
• Salt to taste
• Fresh coriander for garnish

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Directions

1. Heat ghee in a pressure cooker. Add cumin seeds, black cardamom, bay leaf, and asafoetida. Let them sizzle.

2. Add green chilli, curry leaves, and ginger garlic paste. Sauté for a minute.
3. Add onions and cook until soft.
4. Add all vegetables and sauté for 2–3 minutes.
5. Add turmeric, red chilli powder, coriander powder, cumin powder, and salt. Mix well.
6. Add rinsed foxtail millet and mixed dals. Stir everything together.
7. Pour 4 cups water. Mix and close the lid.
8. Pressure cook for 3–4 whistles on medium heat.
9. Let the pressure release naturally. Open and stir gently.
10. Garnish with chopped coriander and serve hot.

Recipe Note

You can replace foxtail millet with barnyard or little millet. Adjust water and cook time accordingly for other millets