Delicious Moraiyo Khichdi for FastingVeg
Celebrate festivals and fasting days with this comforting, wholesome Moraiyo Khichdi. Often called Samo or Barnyard Millet, this dish is a perfect, permitted meal during Navratri, Janmashtami, or Shivratri. Made with diced potatoes, crunchy peanuts, sesame seeds, and fragrant cumin, it offers a delicious, nutritious alternative to standard rice dishes. Serve it hot with a side of seasoned yogurt for a complete, satisfying meal that keeps your tummy happy while you fast.
Ingredients
Main Ingredients:
Moraiyo 1/2 cup
1 cups Water
1 medium Potato
2 tbsp Clarified Butter (Ghee)
1 tsp Cumin Seeds
2 tbsp Peanuts
2 tsp Sesame Seeds
to taste Green Chilli (chopped)
to taste Rock Salt
Yogurt Accompaniment Ingredients:
as needed Yogurt (Plain, thick)
to taste Rock Salt
to taste Roasted Cumin Powder
Tempering for Yogurt:
2 tsp Clarified Butter (Ghee)
1 tsp Cumin Seeds
2 piece Cloves
1 small Cinnamon
few Curry Leaves
to taste Green Chilli (chopped)
as needed Coriander Leaves (chopped)
Instructions
1
Wash the Moraiyo (Samo) thoroughly by running water through it and pouring it out until the water runs clear. Combine the washed Moraiyo with the required water in a bowl and let it rest while you prepare the other ingredients.
2
Heat the peanut oil or ghee in a pressure cooker. Once hot, add the cumin seeds and let them sizzle until they change color. Add the crushed peanuts and sesame seeds, being careful as the sesame seeds may pop. Stir in the chopped green chilies.
3
Add the diced potatoes to the cooker and sprinkle with rock salt to taste. Add the soaked Moraiyo along with its water. Give everything a quick stir, then close the pressure cooker. Cook for two to three whistles, then turn off the stove and allow the pressure to release naturally before opening.
4
In a bowl, beat the plain yogurt until smooth. Add rock salt and roasted cumin powder to taste, and mix well.
5
In a small skillet, heat the ghee. Add the cumin seeds, whole cloves, and a small piece of cinnamon. Once sizzling, add the curry leaves and chopped green chilies, cooking for about 30 to 45 seconds. Turn off the heat and stir in the fresh chopped cilantro. Pour this tempered mixture over the prepared yogurt and stir to combine.
6
Once the pressure has released from the cooker, stir the khichdi to distribute the seasoning evenly. Serve hot alongside the prepared yogurt.
Nutrition Facts
4 servings per recipe
