Moraiyo khichdi makes a healthy and filling meal during Hindu fasting (Ekadashi, Navratri, Maha Shivratri, sama pancham etc) when served with farali kadhi.
2tablespoonsGhee (clarified butter)Plus more to drizzle on cooked khichdi
1teaspoonCumin seeds
1inchCinnamon stick
3Cloves
3tablespoonsPeanuts
8-10Curry leaves
3Green chiliesfinely chopped
1medium Potatoes¾ cup of peeled & cubed
1cupMoraiyo (Samo or Barnyard millet)
5cupsWater2 ½ cups for pulao like texture
2teaspoonsLemon juice or Lime juice
2tablespoonsCilantro or coriander leavesfinely chopped
Instructions
Rinse the moraiyo seeds in a bowl 3-4 times using water or until the water is not cloudy anymore.
Soak in enough water for 20-30 minutes. While it is soaking, prep the rest of the ingredients. After the soaking time, drain the water.
Heat ghee in a pressure cooker on medium heat. (or turn on the saute mode in instant pot). Once the ghee is hot, add cumin seeds and let them sizzle a bit.
Add cinnamon stick and cloves, and saute for 30-40 seconds or until you get a nice aroma of the spices.
Add peanuts and fry with stirring constantly until golden brown.
Add green chilies and curry leaves, and saute for 30-40 seconds.
Add potatoes, sendha namak and drained moraiyo seeds. Mix and saute everything for 1-2 minutes.
Add water and stir.
Cover the pressure cooker with a lid.Instant pot: Cook on Manual (high pressure) for 8 minutes.Stove top pressure cooker: 2-3 whistles in medium heat.
Let the pressure go down by itself (NPR: Natural Pressure Release). Then open the lid.
Add lime juice and freshly chopped cilantro.
Stir everything and the consistency of the khichdi should be thick porridge-like.
Notes
Instructions For Pulao-Like Texture:
Use 2 ½ cups of water for 1 cup of Moraiyo seeds.
Cook on the stovetop in a pan.
Follow the same steps up to adding water.
Let the water come to a boil, then cover the pan with a lid and lower the heat to the lowest possible.
Cook for 15-17 minutes. After that open the lid and fluff up the sama khichdi.