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Moraiya Ni Khichdi
Gujarati

Gujarati

Moraiya Ni Khichdi

  • Duration: 20 minutes
  • Serves: 2-4 people

Authenticity Slice

For a slightly more earthy flavour, try dry roasting the moraiya lightly.

Trivia Tadka

Moraiya Ni Khichdi is a popular Gujarati recipe, commonly served on fasting days during the Navratri season or on Ekadashi. It is usually served along with a special FaraliKadhi that makes for a great meal for those who fast. 

Ingredients

  • Barnyard millet rice (moraiya/samakechawal) (1 cup)
  • Groundnuts (mungphali) (½ cup)
  • Potatoes, chopped into small cubes (2 cubes)
  • Coriander leaves (haradhania), finely chopped (1 tbsp)
  • Label (For seasoning)
  • MTR Kali Mirch/Black Pepper Powder (1/4 tsp)
  • Cumin seeds (jeera) (½ tsp)
  • MTR Lal Mirch/Red Chilli Powder (½ tsp)
  • MTR Haldi/Turmeric Powder (½ tsp)
  • Ginger-chilli (adrak-mirchi) paste (½ tsp)
  • Sugar (1 tsp)
  • Curd (dahi) ((½ cup)
  • Oil (3 tbsp)
  • Curry leaves (kadipatta) (4)
  • Water (2 cups)
  • Salt (To Taste)

Method

  • Wash the millet and leave it to drain.
  • Dice the potatoes into small pieces. Crush the groundnuts in a grinder to a coarse paste.
  • Heat some oil in a pan. Add the cumin seeds and as soon as they start spluttering, toss kadipatta water and the MTR Haldi/Turmeric Powder into it.
  • When the water begins to boil, add the millet rice, chopped potatoes, groundnuts and ginger-chilli paste, salt, the MTR Lal Mirch/Red Chilli Powder and MTR Kali Mirch/Black Pepper Powder. Stir well.
  • Add sugar and curd once the millet rice is cooked. Mix it thoroughly and garnish with freshly chopped coriander leaves.

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