Moriyo Khichdi/Sama Khichdi

1 cup moriyo/sama/little millet/barnyard millet

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 or finely chopped

12 -14 cashew nuts, cut into half

10 -12 raisins

6 cloves

8 peppercorns

½ inch cinnamon stick

1 tsp salt (sendha namak, rock salt)

8 -10 curry leaves

2 tbsps chopped fresh coriander

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.

Tips:

• Can make with yogurt. Cook it normally as above and just before serving add about ½ cup of yogurt.
• To make it into a meal on its own, add about a cup of chopped carrots and potatoes mixed while cooking the moriyo. Adjust the salt accordingly. 
• Add turmeric and vegetables of your choice to make it into a filling and healthy meal on non fasting days.
• Make moriyo khichdi and serve it any curry of your choice as it easily replaces rice.

Pin For later:

A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962