Recipe · Lunch
Vegetable millet khichdi bowl
A comforting one-pot bowl made with Metabolic Balance Khichdi and everyday vegetables — fibre-forward, gentle, and ready in under half an hour.
Shop the productMethod
- 1Rinse the khichdi mix until the water runs clear, then drain.
- 2Heat ghee in a pressure cooker, add cumin and ginger, and let them sizzle.
- 3Add the chopped vegetables and sauté for 2 minutes.
- 4Add the rinsed mix, water, and salt. Stir well.
- 5Pressure cook for 3–4 whistles, or simmer 15–18 minutes until soft.
- 6Rest 5 minutes, fluff gently, and serve warm with a spoon of ghee or curd.
Nutrition estimate
Per serving, approximate — varies with vegetables and ghee used.
| Energy | ~260 kcal |
|---|---|
| Protein | ~9 g |
| Fibre | ~6 g |
| Fat | ~6 g |
Allergens: contains pulses; may contain gluten and tree nuts depending on garnish.
Recipe by Fresh Origins kitchen · Reviewed for accuracy by [reviewer name, placeholder].