Navane khichdi recipe | How to make foxtail millet khichdi | Siridhanya recipes
By Latha on December 12th, 2023
Navane khichdi or siridhanya recipe explained with step by step pictures and a video. This foxtail millet and moong dal vegetable kichdi is a very easy and comforting recipe. It can be served as breakfast or lunch or evening snacks or as a light dinner. This millet khichdi is prepared using moong dal (hesarubele), navane, onion, tomato, ginger, ghee, green chilli and few other spices.
You can find the rice and moong dal khichdi recipe on this website. This navane khichdi can be prepared using any other siridhanya or millets like Kodo Millet (Araka), Little Millet (Samai), Browntop Millet (Korale), Proso Millet (Bharagu) and Pearl Millet (Sajje). Click here to read about what is siridhanya or millets and click here to read siridhanya or millet recipes.
You can find Oodhalu dose or siridhanya dose, navane pongal and navane upma on this website if you are looking for more siridhanya or positive millet recipes.
I have also posted many ricebath recipes like bisi bele bath, veg pulav, tomato bath, curd rice, ghee rice, pongal, gorikayi rice bath, vangi bath, methi rice, puliyogare and pudina pulao recipes.
If you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
I have made a video on this khichdi recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 30 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/2 cup moong dal or hesarubele
- 1 cup navane or foxtail millet
- 3 tsp ghee
- 1 bay leaf
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 - 2 green chillies
- 1 tsp chopped ginger
- Few curry leaves
- 1 onion chopped
- 1 small capsicum chopped
- 2 cups mixed vegetables
- Big pinch turmeric powder
- Big pinch asafoetida
- 1 tomato chopped
- Some coriander leaves
- Salt as per your taste
Instructions for making navane khichdi recipe:
- To begin with soak navane or foxtail millet for a minimum duration of 2 hours. Chop and keep the vegetables ready.
- After soaking, rinse it well. Add moong dal or hesarubele and continue soaking for 15 mins.
- Heat ghee in a pressure cooker. Prepare tempering using mustard seeds, cumin seeds and bay leaf.
- Add in finely chopped ginger, curry leaves and slit green chillies.
- Also add in chopped onion and capsicum. Fry everything together for a while.
- Add in turmeric and asafoetida. Fry everything together until onions turn soft.
- Add in chopped vegetables and fry them for a while.
- Add in chopped tomato and fry until toamtoes turn soft. You can add little water if needed.
- Drain the water and add in soaked navane (foxtail millet) and moong dal. Fry for few seconds.
- Add in 4 cups of water and salt.
- Add in chopped coriander leaves.
- Give a quick mix and bring it to boil. Close the lid and cook by making 2 whistles.
- Open the lid and adjust the consistency.
- Serve it hot with pickle as a breakfast or as a light dinner. This is a very healthy, easy and tasty recipe.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!