Jowar beetroot khichdi with burnt garlic tadka

Name: Jowar beetroot khichdi with burnt garlic tadka
Cook time: 20 min
Yield: 2 servings
Ingredients: For khichdi; 1/2 cup whole jowar , washed and soaked overnight (at least 6–8 hours); 1/4 cup yellow split moong dal, soaked for 30 minutes; 1 medium beetroot, finely grated (1/2 cup); 1 green chili, slit; 1/2 tsp freshly grated ginger; 1/4 tsp turmeric powder; 1/2 tsp roasted cumin powder; 1/4 tsp hing; salt (as per taste); 2.5 to 3 cups water; For the Burnt Garlic Tadka; 1 tsp cow ghee; 6–8 garlic cloves, sliced thinly or coarsely pounded; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1 dried Kashmiri red chili, broken; 6–8 fresh curry leaves; 1/4 tsp freshly ground black pepper

Nutritional Benefits : This vibrant khichdi combines complex carbohydrates and dietary fiber from (jowar) and yellow moong dal with the earthy sweetness of fresh beetroot, balanced by a smoky, aromatic burnt garlic tempering.

20 min 2 servings 143 kcal

143 kcal

Calories

5.5 g

Protein

24 g

Carbs

8 g

Fat

Ingredients

•For khichdi
•1/2 cup whole jowar , washed and soaked overnight (at least 6–8 hours)
•1/4 cup yellow split moong dal, soaked for 30 minutes
•1 medium beetroot, finely grated (1/2 cup)
•1 green chili, slit
•1/2 tsp freshly grated ginger
•1/4 tsp turmeric powder
•1/2 tsp roasted cumin powder
•1/4 tsp hing
•salt (as per taste)
•2.5 to 3 cups water
•For the Burnt Garlic Tadka
•1 tsp cow ghee
•6–8 garlic cloves, sliced thinly or coarsely pounded
•1/2 tsp cumin seeds
•1/2 tsp mustard seeds
•1 dried Kashmiri red chili, broken
•6–8 fresh curry leaves
•1/4 tsp freshly ground black pepper

Method

1
Drain the soaked whole jowar grains. For a creamier khichdi texture that cooks faster, give the soaked jowar a quick 2-second pulse in a mixer grinder (just enough to break the outer husk without turning it into a powder).
2
In a stove-top pressure cooker or Instant Pot, add the pulsed jowar, soaked moong dal, grated beetroot, ginger, slit green chili, turmeric, roasted cumin powder, hing, salt, and 3 cups of water.
3
Close the lid and cook on medium-high heat for 1 whistle, then lower the flame to simmer for 5–6 whistles (approx. 15–18 minutes). Let the pressure release naturally.
4
Open the lid and gently whisk with a wooden spatula or masher. If it feels too thick, stir in 1/4 cup hot water to reach your desired porridge consistency.
5
For burnt garlic tadka
6
Heat ghee in a small tadka pan over medium-low heat.
7
Add mustard seeds and cumin seeds; allow them to crackle.
8
Add the thinly sliced garlic. Keep the heat on medium-low so the garlic cooks evenly without turning bitter. Sauté until the slices turn a deep, rich golden-brown (burnt garlic aroma).
9
Drop in the dried red chili, curry leaves, and black pepper. Turn off the flame immediately so the spices stay fragrant and crisp.
10
Assembly and serve
11
Pour the sizzling burnt garlic tadka directly over the hot beetroot khichdi.