Jhangora ki Khichdi
Veg
Barnyard millet khichdi — jhangora (barnyard millet, Echinochloa frumentacea) cooked with moong dal, ghee, cumin, turmeric, and seasonal vegetables into a thick, comforting porridge. Jhangora is a high-altitude millet grown in Garhwal and Kumaon — it has a fine, slightly sticky texture when cooked and a mild, sweet grain flavour. Eaten as a light, easily digestible meal for the sick, elderly, and children. During monsoon and winter, jhangora khichdi is a staple of the Garhwali hills.
Cuisines
Kumaoni
Garhwali
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | jhangora (barnyard millet) |
| 1/2 cup | split yellow moong dal |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 tablespoon | ginger, finely chopped |
| 1 cup | mixed vegetables (carrots, peas, potatoes), chopped |
| 4 cups | water |
| — | salt to taste |
| 1 tablespoon | fresh coriander, chopped |
Instructions
- 1 Wash the jhangora and moong dal thoroughly and soak them together for 20 minutes.
- 2 Heat ghee in a pressure cooker over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add asafoetida, turmeric powder, red chili powder, and ginger. Sauté for a minute.
- 5 Add the mixed vegetables and sauté for another 2-3 minutes.
- 6 Drain the soaked jhangora and moong dal, and add them to the cooker. Mix well.
- 7 Pour in the water and add salt to taste. Stir everything together.
- 8 Close the lid of the pressure cooker and cook on medium heat for 2 whistles.
- 9 Allow the pressure to release naturally before opening the lid.
- 10 Garnish with fresh coriander before serving.
Tips
For a richer taste, you can add a small amount of roasted cashews or peanuts while sautéing the vegetables.