Making mordhan khichdi recipe:

• Wash barnyard millet and soak for 10 minutes. Then discard the soaking water.
• Heat the ghee or oil in a pan. Once hot add cumin seeds and let them sizzle.
• Then fry peanuts for a minute or till it gets light brown in color.
• Add chopped green chilies and fry for few seconds.
• Mix in cubed potatoes with sendha namak.
• Then add soaked millet. Mix and cook for a minute.
• Add 1 ⅓ cups of water and bring it to a boil.
• This khichdi has rice grain seperated, but if you like the consistency little loose and runny like usual khichdi then increase the quantity of water accordingly while cooking.
• Once starts boiling, cover the pan and lower the heat to LOW. let it cook for 17 minutes.
• After that open the lid.
• Fluff up the sama rice using spoon or fork.
• Squeeze fresh lemon juice. Add chopped cilantro and mix in.