Samak Rice Khichadi

Ingredients:

• 1 cup samak rice (barnyard millet), rinsed and soaked for 15-20 minutes

• 1/2 cup moong dal (split yellow gram), rinsed and soaked for 15-20 minutes

  
  

• 1 small carrot, diced

• 1/2 cup green peas

• 1 medium tomato, chopped

• 1 teaspoon cumin seeds

• 1 teapoon mustard seeds

• 1/2 teaspoon black pepper powder

• 1 teaspoon ginger, grated

• 2 green chilies, slit

• 1/2 teaspoon turmeric powder

• Salt to taste

• 2 tablespoons ghee or oil

• 4 cups water

• Coriander leaves, chopped

• Curry leaves chopped

1. Instructions:

   
   

   • Rinse and soak the samak rice and moong dal separately for about 15-20 minutes.

   • Dice the carrot, and chop the tomato.

     
     

   • Heat ghee or oil in a pressure cooker .

   • Add curry leaves, cumin seeds and mustard seeds let them splutter.

   • Add grated ginger and slit green chilies. Saute for a minute until fragrant.

   • Add chopped tomatoes and cook until they become soft and mushy.

   • Add diced carrots, and green peas. Saute for a couple of minutes.

   • Drain the soaked samak rice and moong dal and add them to the pot. Mix well with the vegetables.

   • Add turmeric powder, black pepper powder, and salt to taste. Stir to combine.

   • Add 4 cups of water and bring the mixture to a boil.

     
     

   • If using a pressure cooker, cover and cook for 2-3 whistles on medium heat. If the samak rice and moong dal are cooked and the khichdi has a porridge-like consistency. This should take about 20-25 minutes, stirring occasionally to prevent sticking.

   • Once cooked, check the consistency of the khichdi. If it is too thick, you can add a little hot water to adjust the consistency. Mix well.

     
     

   • Garnish the khichdi with chopped coriander leaves.

   • Serve hot .