Barnyard Millet ( Moraiyo/ samai) Kichdi

 Ingredients

1 cup  Moraiyo/Barnyard Millet  /samai 

1/4 cup moong dal washed and soaked in warm water 

1 small Potato, grated

carrot 1 finely chopped 

2 tbsp pure cow ghee  

1 tsp Jeera

1 inch Cinnamon  

Cloves 3

Green chilies to taste   

Ginger 1 tsp finely chopped/ grated

1 tbsp Groundnuts crushed  

3 tbsp Curd

Salt to taste

water 3- 31/2 cups

 

 Instructions

Mix water with the millet well, soak it. Wash, peel and chop the potatoes small, keep it soaked in water

 

For ‘tadka’ heat the ghee and add jeera, cinnamon and cloves.

When the jeera turns slightly brown and leaves an aroma, add the chopped green chilies, grated ginger and crushed groundnuts. 

 

When the groundnuts roast slightly, add the millet,dal, and drain the potatoes, carrot  and water to cook it, covered for 10-15 minutes, stirring in between, on medium flame.

 

Add curd and keep stirring on a slow flame till the water evaporates. 

 

Your piping-hot kichdi is ready to be eaten with coconut chutney or brinjal kotsu.

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