Sama Khichadi

Ingredients

Base fat

• 2 tbsp Oil
• peanuts

Whole spices (tempering)

• cumin
• mustard seeds
• bay leaf
• hing

Aromatics

• Curry Leaves
• Ginger
• Green chili

Vegetables / Main ingredient

• 1/2 cup Moraiyo
• 1/2 medium Potato

Ground spices (add on low heat)

• 1/2 tsp Turmeric
• 1/2 tsp Red chili powder
• 1 tsp Salt

Liquids (if any)

• 1.5 cup Water

Finishing

• 2 tbsp curd

Garnish (optional)

• Fresh coriander

Directions

Preparation (Before turning on the stove)

• Wash the moraiyo (barnyard millet) thoroughly and soak in water for 15-20 minutes
• Peel and chop potatoes into small, even-sized cubes
• Measure all spices and keep ready
• Crush peanuts roughly for better texture

Cooking

Roast Peanuts

• Heat oil on medium flame in a heavy-bottomed pan or kadhai
• Add peanuts - Fry until light golden (about 2 minutes)

Tempering

• Add tempering - Add mustard seeds let them splutter (about 30 seconds) and then cumin seeds.
• Add hing (asafoetida) - A pinch is enough
• Add curry leaves - Let them crisp up (about 10 seconds)
• Add green chili and ginger - Sauté until raw smell disappears (about 30 seconds)

Cook Potatoes

• Add potatoes - Mix well and cook covered for 3-4 minutes on medium heat

Add Moraiyo

• Drain moraiyo - Add to the pan and mix well with the spices

Add Ground Spices

• Add turmeric, red chili powder, and salt - Stir immediately to avoid burning

Add Water

• Add water - Pour water (3:1 ratio of water/moraiyo)
• Cover and cook - Simmer on low-medium heat until moraiyo and potatoes are soft (about 12-15 minutes) ¹

Finish and Garnish

• Finish - Turn off heat, add curd (2 tbsp), mix well
• Garnish - Top with fresh coriander leaves