About the Recipe
Healthy and Nutritional
Ingredients
Barnyard Millet (Sanva / Samak / Jhangora) - half cup (100 gms)
Water - 2 cups for soaking, 1 1/2 cups while cooking
Ghee - 2 table spoons
Bay leaf - 2 nos.
Peppercorns - 15 nos.
Curry Leaves - 20 leaves
Tomatoes Blended - 2 medium size (200 gms)
Degi Chilli Powder or Turmeric (as per choice) - half tea spoon
Ginger Grated - 1 table spoon
Salt - 1 tea spoon
Diced Potato - 2 medium size (200 gms)
Lemon Juice - 1 pc
Preparation
1. Wash the barnyard millet thrice and soak in 2 cups of water for 6 hours.
2. Heat ghee in a pan, add bay leaves and peppercorns.
3. Add blended tomatoes, degi chilli powder or turmeric, grated ginger and salt.
4. Cook for 2-3 minutes on medium high heat and add diced potato.
5. Cook potatoes for 3-4 minutes and add soaked rice along with the water.
6. Add 1.5 more cups of water, let the first boil come and reduce the flame to low.
7. Now cover the pan with lid and cook for 10-12 minutes. (Give it a stir after 3-4 minutes of simmering)
8. After 10 minutes, all the liquid has been absorbed by millet.
9. Finally squeeze in the juice of one lemon and stir.
10. Turn off the flame and let it rest covered for 10 minutes.
11. Enjoy the divine khichdi during fasting days or any day of the year.