Thinai (foxtail millet) Moong dal Kichdi


My first ever post about millet. I was always finicky about trying millet and adding them into my daily food , until Someone recently told me that , Millets help in weight loss and are also easily digestible. The wrods “WeightLoss” attracted me :D.

There are various articles that speaks about the goodness of millet on the internet , so for a novice like me who has just started with it , here are a few things that I’ve learnt and observed about cooking millet.

Millets are rich in fibre , magnesium and Vitamin B12 , which cannot be eaten in pill or capsule form. The only way to gain them is by eating millets.

Millets are good for diabetic people. My mother is diabetic , her random sugar levels used to be above 150 and within 210. After eating Thinai(foxtail millet) and Samai (Little pearl millet) for a week , her sugar levels have been between 70 -90 , which is low. The advantage is ,she eats any sweet she wants , carefree 😀

Millets help in weight loss , mainly because they are rich in fibre , hence you feel full for a longer time , you will not have those hunger pangs or wierd 4.00 pm cravings ,wherein you gorge upon some nice burger or pav baaji or Aloo bonda.

Now about this kichdi , This is a simple traditional kichdi that we usually prepare , I’ve just replaced it with Thinai instead of raw rice. This is a #OPOS recipe .

If you are gluten allergic or on a gluten-free diet , you can try this recipe.



  • Course or type : Breakfast / Main course
  • preparation time : 10 min
  • cooking time : 20 min
  • difficulty : easy



Thinai / foxtail millet 200 grams / 1 cup
Moong dal 200 grams / 1 cup
water 6 cups
salt To taste


Tomatoes (finely chop) 2 nos
Medium sized onions(finely chop) 2 nos
Ginger (shred it) ½ inch piece
Green chilles (finely chop) 2 nos
Curry leaves 5-6
Coriander (finely chop) For garnish


Ghee / clarified butter 50 grams / 3 tbsps
Asafetida (hing) ¼ tsp
Cumin (jeera) 1 tsp



  1. Soak Thinai (foxtail millet) and moong dal in enough water for 15 min.
  2. Meanwhile , chop the above mentioned vegetables and keep them ready.
  3. Take a pressure cooker , keep it on medium heat. Add ghee to it.
  4. Once the ghee is heated up , add asafoetida and cumin. Allow it to crackle.
  5. Now add shredded ginger , chopped green chillies , curry leaves and saute for 30 secs.
  6. Add finely chopped onions to this and saute them furthermore. Once the onions have turned translucent , add the tomatoes and saute for another 2 min.
  7. Now add the soaked Thinai(foxtail millet) and moong dal to this(discard the water). Add 6 cups of fresh water. Add a pinch of turmeric powder (sorry , I forgot to mention it under the ingredients) and add the required amount of salt for this dish.
  8. Close the pressure cooker with its lid , place its weight and allow it for 4 whistles.
  9. Let the pressure come out on its own. Open the lid and give it a quick stir.
  10. Garnish with chopped coriander leaves and serve it hot.

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