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Moraiya Ni Khichdi
- Duration: 20 minutes
- Serves: 2-4 people
For a slightly more earthy flavour, try dry roasting the moraiya lightly.
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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.
- 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)
- 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.