Jowar khichdi (sorghum khichdi) – A nourishing, one-pot Indian meal made with coarsely ground jowar (sorghum), yellow moong dal and vegetables. Ready in about 45 minutes, naturally gluten-free, and satisfyingly wholesome.
If you enjoy this recipe, you may also like other khichdi and millet dishes on the site.
Table of Contents
- Quick Look: Jowar Khichdi
- What Is Jowar Khichdi?
- Ingredients
- How To Make Sorghum Khichdi
- Jowar Khichdi FAQs
- Serving Suggestions
- Jowar Khichdi Recipe (Sorghum Khichdi)
Quick Look: Jowar Khichdi
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Dietary Info: Vegetarian, gluten-free; can be made vegan
Flavor/Texture: Hearty, mildly spiced, comforting — soft dal with earthy, slightly gritty sorghum.
What Is Jowar Khichdi?
Jowar khichdi (sorghum khichdi) is a simple North Indian one-pot dish that pairs jowar with lentils and vegetables. It uses pantry staples and comes together quickly. Roasting and coarsely grinding the jowar gives the dish a nutty aroma and a pleasant, creamy-gritty texture that contrasts nicely with the soft moong dal.
This khichdi can be prepared in an Instant Pot or a traditional stovetop pressure cooker.
What makes this version special: Instead of soaking whole grains overnight or using fine jowar flour, this recipe calls for dry-roasting the grains and pulsing them into a coarse powder. The roast enhances flavor and keeps the texture pleasantly gritty rather than gluey.
Ingredients
- Jowar (sorghum) – whole white sorghum grains. Dry-roast and coarsely grind for this recipe; avoid pre-ground flour to prevent a gummy texture.
- Lentils (dal) – yellow moong dal is used here. You can swap green moong, masoor, or toor dal. Avoid chana dal (longer cooking time).
- Vegetables – green peas, carrots and tomatoes are used; you can add green beans, cauliflower, potatoes, mushrooms, or bell peppers.
- Ghee – recommended for the tadka for its nutty depth. Substitute neutral oil or coconut oil to make the dish vegan.
- Other aromatics and spices – cumin seeds, bay leaves (tejpatta), cloves (laung), onions, green chilies, ginger, garlic, turmeric, red chili powder, salt, water and fresh cilantro (coriander).
How To Make Sorghum Khichdi
Before you begin: Rinse moong dal 2–3 times and drain; no soaking required. Chop all vegetables and have ingredients measured—once you start the tadka the cooking moves quickly.
Roast And Grind The Jowar
Step 1: Using the Instant Pot on SAUTE (or a skillet), add ½ cup jowar grains and dry-roast for about 5 minutes until they turn lightly golden and smell nutty. Stir constantly to prevent burning.
Step 2: Transfer the roasted jowar to a spice grinder or food processor.
Step 3: Pulse 3–4 times to achieve a coarse, gritty texture — similar to rough semolina or polenta. Set aside.
Make The Khichdi
Step 4: In the Instant Pot inner pot, add 2 tablespoons ghee. When hot, add 1 teaspoon cumin seeds, 2 bay leaves and 2–3 cloves and let them crackle for a few seconds.
Step 5: Add ½ cup sliced onions, 2 tsp chopped green chilies, 2 tsp chopped ginger and 2 tsp chopped garlic. Cook, stirring frequently, until the onions are golden brown — this caramelization builds the base flavor.
Step 6: Stir in ¼ cup green peas, ¼ cup cubed carrots, ½ cup chopped tomatoes, ½ tsp turmeric, 1 tsp red chili powder and 2 tsp salt. Cook for about a minute.
Step 7: Add the ground jowar, ½ cup rinsed yellow moong dal and 3 cups water. Mix thoroughly, breaking any lumps of jowar powder.
Step 8: Close the Instant Pot lid and set the valve to sealing.
Step 9: Pressure cook on high for 12 minutes. Allow a natural pressure release for 15 minutes, then manually release any remaining pressure and open the lid. Stir the khichdi; add hot water if it’s too thick. Adjust salt to taste and garnish with 2 tablespoons chopped cilantro. Serve hot.
Note: jowar khichdi thickens as it cools. Always use hot water when adjusting the consistency.
Jowar Khichdi FAQs
Roast the jowar and grind as instructed. In a stovetop pressure cooker, follow the recipe through the step where you add jowar powder, water and dal, increasing water to 4 cups. Secure the lid and pressure cook for 1 whistle, then lower heat and cook 12 minutes. Remove from heat and allow natural pressure release. Open, adjust consistency with hot water, season and serve.
Yes. Refrigerate in an airtight container for 2–3 days. The khichdi will thicken when cold; reheat with 3–4 tablespoons hot water per serving on the stove or in a microwave until warmed through. You can freeze portions for up to 1 month—thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve with a dollop of ghee, plain yogurt or cucumber raita, roasted papad and a squeeze of lime. Green chutney or a side of kadhi also pair well.
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
- Before you begin: Rinse the moong dal 2–3 times and set aside. No soaking required. Chop vegetables and measure ingredients.
Roast And Grind The Jowar
- Press SAUTE on the Instant Pot. When hot, add jowar and roast for about 5 minutes until lightly golden and fragrant, stirring continuously.
- Transfer roasted jowar to a grinder or food processor and pulse 3–4 times until coarse and gritty. Set aside.
Make The Khichdi
- Add ghee to the inner pot. When hot, add cumin seeds, bay leaves and cloves and let them crackle briefly.
- Add onions, green chilies, ginger and garlic. Cook until onions are golden brown.
- Add peas, carrots, tomatoes, turmeric, red chili powder and salt. Cook for 1 minute.
- Add jowar powder, moong dal and water. Mix well, ensuring no lumps remain.
- Close the lid, set the valve to sealing and pressure cook on high for 12 minutes. Allow a natural release for 15 minutes, then manually release remaining pressure and open the lid.
- Stir the khichdi, add hot water if needed to adjust consistency, check seasoning and garnish with chopped cilantro. Serve hot.