Jowar Khichdi Recipe (Shorgum Khichdi)
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Jowar Khichdi (Shorgum Khichdi) – A hearty, wholesome one-pot Indian meal made with coarsely ground sorghum, yellow moong dal, and vegetables, ready in 45 minutes, naturally gluten-free, and deeply satisfying.
If you like this recipe, you might also like Bajra Khichdi, Barley Khichdi, Urad Dal Khichdi, Sabudana Khichdi, and Yellow Moong Dal Khichdi.
Table of Contents
What Is Jowar Khichdi?
Jowar Khichdi (Sorghum Khichdi) is a delicious North Indian dish that combines jowar (sorghum millet), lentils, and vegetables. It is easy to make, needs basic pantry ingredients, and comes together in under 45 minutes.
When Mohit travels for work, I eat khichdi for lunch more often than I care to admit. It’s my ultimate comfort food; warming, filling, and forgiving enough to accommodate whatever ends up in my vegetable drawer. One rainy afternoon, I spotted a bag of jowar grains sitting forgotten in my pantry and thought: why not khichdi?
The result was better than I expected. Coarsely ground jowar cooks up earthier and slightly nuttier than rice, with a pleasantly gritty texture that holds its own against the softness of moong dal. I kept the masala the same as my classic Masala Khichdi, and the dish came together beautifully.
You can make this one-pot dish in an Instant Pot or a traditional stove-top pressure cooker.
Why You’ll Love This Family Favorite Recipe!
One pot, zero drama – Everything cooks together in your Instant Pot or pressure cooker – fewer dishes, more flavor.
Ready in 45 minutes – No overnight soaking required when you use the coarse-grind method – a 5-minute roast is all it takes.
Naturally gluten-free – Safe for those with coeliac disease or gluten sensitivity, no substitutions needed.
Infinitely customizable – Swap in any lentil, use up whatever vegetables are in your fridge, and dial the spice level up or down.
Meal-prep friendly – Store for 3 days in the fridge and freeze for a month. Future-you will be grateful.
What makes this version special: Most jowar khichdi recipes either soak whole grains overnight or use jowar flour. Here, you dry-roast the grains and grind them to a coarse powder. No soaking, better flavor from the roast, and a creamy-gritty texture that’s unique to this recipe.
Ingredients
- Jowar (Sorghum) – Use whole white sorghum grains from the Indian grocery or online. You dry-roast then coarsely grind them. Do not buy pre-ground jowar flour for this recipe; the texture will be too fine, and the dish will turn gluey.
- Lentils (Dal) – I have used yellow moong dal. You can substitute it with green moong dal, pink masoor dal, or toor dal. Avoid chana dal; it needs more cooking time than jowar powder.
- Vegetables – I have used green peas, carrots, and tomatoes, but you can add more, such as green beans, cauliflower, potatoes, mushrooms, and green bell peppers (capsicum).
- Ghee – Using ghee is highly recommended. It gives the tadka a nutty depth that oil simply cannot replicate. To make a vegan jowar khichdi, swap ghee for coconut oil or any neutral oil.
- Others – You will also need cumin seeds, bay leaves (tejpatta), cloves (laung), onions, green chilies, ginger, garlic, turmeric powder, red chili powder, salt, water, and cilantro (fresh coriander leaves).
How To Make Sorghum Khichdi
Before you begin: Rinse the moong dal 2–3 times and set it aside. No soaking needed. Have all your vegetables chopped and ready. Once the tadka starts, it moves quickly.
Roast And Grind The Jowar
Step 1: Press the SAUTE button on the Instant Pot. Once it reads ‘HOT’, add ½ cup of jowar grains to the inner pot and roast for 5 minutes, until the grains turn lightly golden and smell nutty, stirring frequently.
Don’t walk away. The grains go from golden to burnt in a few seconds. Keep your spatula moving.
Step 2: Transfer the roasted jowar grains to a grinder.
Step 3: Pulse the roasted jowar 3–4 times. You want a coarse, gritty texture, not a smooth flour. Think rough semolina or polenta. Set aside.
Make The Khichdi
Step 4: Add 2 tablespoon ghee to the inner pot of an Instant Pot. Add the following ingredients to the pot once the ghee is hot, and let them crackle for 4-5 seconds.
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2-3 cloves
Step 5: Now add the following ingredients and cook until the onions turn golden brown, stirring frequently.
- ½ cup sliced onions
- 2 teaspoon chopped green chilies
- 2 teaspoon chopped ginger
- 2 teaspoon chopped garlic
Don’t rush this step; the caramelized onion is the backbone of the flavor.
Step 6: Add the following ingredients, then cook for 1 minute.
- ¼ cup green peas
- ¼ cup cubed carrots
- ½ cup chopped tomatoes
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoon salt
Step 7: Now add 3 cups of roasted jowar powder, ½ cup of yellow moong dal (rinsed), and 3 cups of water. Mix everything thoroughly, making sure there are no lumps of jowar powder.
Step 8: Close the Instant Pot’s lid and set the valve to the sealing position.
Step 9: Press the PRESSURE COOK button and set the timer for 12 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 15 minutes. Release the remaining pressure manually by moving the valve to the venting position and then open the lid. Mix the khichdi well using a spoon. Add some hot water if the khichdi looks thick. Check for salt and add more if required. Garnish with 2 tablespoon chopped cilantro and serve hot.
Jowar khichdi thickens significantly as it cools. Always add hot (not cold) water when adjusting consistency.
Jowar Khichdi FAQs
Roast the jowar grains in a pan until coarse powder forms.
Now, heat a pressure cooker over medium-high heat and follow the recipe until you add the jowar powder, water, and lentils. Increase the water quantity from 3 cups to 4 cups.
Secure the lid and pressure cook for 1 whistle. Then, reduce the heat to low and cook for 12 minutes.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid and add some hot water if the khichdi looks thick. Check for salt and add more if required. Garnish with cilantro and serve.
You can store the leftover sorghum khichdi in an airtight container in the refrigerator for 2-3 days. The khichdi will thicken considerably as it chills; this is completely normal.
Add 3-4 tablespoons of hot water per serving, stir, and reheat in a saucepan over medium heat or in a microwave for 2–3 minutes. Stir once halfway through. Do not use cold water; it makes the texture grainy.
Freeze in individual portions for up to 1 month. Use freezer-safe containers and leave some headroom for expansion. Thaw overnight in the refrigerator.
Serving Suggestions
Serve it with a dollop of ghee, green chutney, roasted papad, and plain yogurt (curd) or cucumber raita. It also pairs well with kadhi.
I also like to squeeze some lime juice over it just before serving.
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Jowar Khichdi Recipe (Sorghum Khichdi)
Ingredients
- ½ cup jowar grains
- 2 tablespoons ghee (use oil for a vegan recipe)
- 1 teaspoon cumin seeds
- 2 bay leaves (tejpatta)
- 2-3 cloves (laung)
- ½ cup sliced onions
- 2 teaspoons chopped green chilies
- 2 teaspoons chopped ginger
- 2 teaspoons chopped garlic
- ¼ cup green peas
- ¼ cup cubed carrots
- ½ cup chopped tomatoes
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons salt
- 3 cups water
- ½ cup yellow moong dal
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Roast And Grind The Jowar
- Press the SAUTE button on the Instant Pot. Once it reads ‘HOT’, jowar grains to the inner pot and roast for 5 minutes, until the grains turn lightly golden and smell nutty, stirring frequently.
- Transfer the roasted jowar grains to a grinder.
- Pulse the roasted jowar 3–4 times. You want a coarse, gritty texture, not a smooth flour. Think rough semolina or polenta. Set aside.
Make The Khichdi
- Add ghee to the inner pot of teh instant pot.
- Once the ghee is hot, add cumin seeds, bay leaves, and cloves and let them crackle for 4-5 seconds.
- Add onions, green chilies, ginger, and garlic and cook until onions turn golden brown, stirring frequently.
- Add green peas, carrots, tomatoes, turmeric powder, red chili powder, and salt, and cook for a minute.
- Now add roasted jowar powder, water, and yellow moong dal. Mix everything thoroughly, making sure there are no lumps of jowar powder.
- Close the instant pot lid and set the valve to the sealing position.
- Press the PRESSURE COOK button and set the timer for 12 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 15 minutes.
- Release the remaining pressure manually by moving the valve to the venting position and then open the lid. Mix the khichdi well using a spoon. Add some hot water if the khichdi looks thick. Check for salt and add more if required.
- Garnish with chopped cilantro and serve hot.
I have not tried it still so how can I comment? But the recipe seems authentic to me based on the ingredients
Do try Nita, you will like it.