Sama Chawal Khichdi

Cook along · 6 steps

Method

1. 1

   Soak the millet: Rinse and soak sama ke chawal in water for 1 hour. Drain completely and keep aside.

2. 2

   Temper the spices: Heat ghee or peanut oil in a thick-bottomed pan. Add cumin seeds and sauté on low heat until they crackle. Add ginger-green chilli paste and crushed black pepper; sauté until the raw aroma disappears.

   

3. 3

   Sauté the potatoes: Add the potato cubes and sauté for 2–3 minutes over low to medium-low heat.

   

4. 4

   Add the millet: Add the drained sama ke chawal and mix well. Sauté for about 1 minute.

5. 5

   Cook the khichdi: Add 3 cups water and sendha namak, then mix. Cover and simmer on low heat, stirring occasionally, until the millet and potatoes are completely cooked and soft. Use 1½–2 cups water instead if you prefer separate grains rather than a mushy consistency.

   

6. 6

   Finish and serve: Switch off the heat and mix in chopped coriander and lemon juice, if using. Serve hot or warm with a little ghee, plain yogurt, or a fasting-friendly curry.