Khichdi, the comfort food for many Indians has emerged into different avatars in the recent times, thanks to innovative cooking and ingredients.

Khichdi for Diabetics

While Khichdi is traditionally cooked mixing rice and moong dal into a porridge consistency, the rice is now being replaced with broken wheat, millets, quinoa, barley, bajra, jowar etc, especially for those suffering from diabetes mellitus. The carb-conscious can try out these one pot, yummy recipes sans guilt for breakfast and dinners.

These Khichdis are low on glycemic index and help diabetics in regulating hyperglycaemia and high blood sugar symptoms. Rich in fiber, these dishes will make you feel full for longer hours keeping hunger pangs at a bay.

Broken Wheat Kichidi


1 cup broken wheat

1/4 cup Yellow Moong Dal (Yellow)

1 small potato, diced

1 carrot, diced

1/2 cup green peas

1 green chilli

1 tbsp black mustard seeds

1 tbsp cumin seeds (Jeera)

2 Cloves

1/2 tbsp turmeric powder (Haldi)

1/2 tbsp black pepper powder

2 tbsp ghee

5 cups water

Salt to taste


Roast broken wheat in 1 tablespoon of ghee till it turns aromatic and light brown in colour.

In a pressure cooker, add one more spoon of ghee. Add mustard seeds, cumin, cloves, green chilli, and diced veggies.

Fry it for few minutes. Add roasted broken wheat and moong dal.

Add 5 cups of water, turmeric, salt and pepper. Pressure cook for 5 whistles. Simmer it on low heat for 5 minutes before turning the stove off.

Make sure pressure is gone, open the lid. Mash it into porridge consistency and serve hot. 

Foxtail Millet Kichdi:


1 cup Foxtail Millet

½ cup Moong or Toor dal

1 potato, diced

1 carrot, diced

½ cup green peas

½ cup capsicum, diced

Fistful of greens like methi, spinach

½ tbsp grated ginger

1 tbsp black mustard seeds

1 tbsp cumin

Pinch of turmeric

Salt to taste


Wash millets and dal together. Soak it for 30 minutes.

Heat a thick bottomed pressure pan, add ghee. Roast cumin, mustard and allow it to splutter.

Add veggies along with the greens. Sauté for 5 minutes, add salt and turmeric. Stir well.

Drain millets and dal out of the water, add it to the half cooked vegetable. Pour the required amount of water. Pressure cook for 2 whistles before turning off the stove.

Open the lid after pressure is gone. Fluff it with a fork, add more ghee.

Serve hot with pickle, raita or papad.