MORIYA KHICHDI | SAMA KHICHDI
Moriyo Khichdi | Sama Khichdi is a gluten free, easy to make, healthy dish that is usually enjoyed during fasting days like Navratri, Ekadashi, Ram Navmi, etc. However, it can be enjoyed on non fasting days as moriyo or barnyard millet is easy to digest and filling.
Ingredients
- 1 cup moriyo
- 3 cups water
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 1 tsp chilli paste or one chilli (finely chopped)
- 1 tsp ginger paste
- 12 -14 cashew nuts (cut into half)
- 8-10 raisins
- 4 cloves
- 8 peppercorns
- 1/2 inch cinnamon stick
- 1 tsp salt (sendha namak, rock salt)
- 8 -10 curry leaves
- 2 tbsps fresh coriander (chopped)
Instructions
- 1
Wash the moriyo and soak it in 1 cup of water for 30 minutes.
- 2
Heat the ghee in a deep pan. When it is hot add the cloves, cinnamon, pepper and curry leaves.
- 3
Add the cumin and sesame seeds. When they begin to splutter, add the raisins and cashew nuts.
- 4
Ginger and chill paste are added next and stir fry for a few seconds.
- 5
Tip the moriyo along with the water.
- 6
Pour in the remaining 2 cups of water and add salt.
- 7
Cover the pan partially and cook over medium heat. Stir frequently to avoid the water boiling over the pan and the moriyo sticking at the bottom.
- 8
It cooks like rice, soaking up the water. Usually it gets done in 15 to 20 mins.
- 9
Garnish with coriander and serve hot with potato curry, yogurt or farari kadhi.
Cook it from the original
This recipe comes from mayuris-jikoni.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on mayuris-jikoni.com