Sama Khichdi Recipe – Barnyard Millet Khichdi (Vrat Recipe)
Description:
Sama Khichdi, a popular dish during fasting periods like Navratri, is a wholesome and nutritious one-pot meal made using barnyard millet, vegetables, and an assortment of aromatic Indian spices. The combination of fresh vegetables, along with the mild spices and the creamy texture achieved through cooking in a pressure cooker, makes this dish a comforting and light meal. Ideal for those observing fasts or anyone seeking a gluten-free, healthy alternative, this Sama Khichdi is simple to prepare and delivers a delicious, satisfying dish.
Cuisine:
Indian
Course:
Lunch
Diet:
Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Barnyard Millet (Sama) | 1 cup |
| Green Chilli | 1, finely chopped |
| Potato (Aloo) | 1, boiled and cubed |
| Carrot (Gajjar) | 1, finely chopped |
| Tomato | 1, finely chopped |
| Bay Leaves (Tej Patta) | 1, torn |
| Cinnamon Stick (Dalchini) | 1 inch |
| Lemon Juice | 1 teaspoon |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
| Whole Black Peppercorns | 2 teaspoons, crushed |
| Salt (Rock Salt) | To taste |
| Cooking Oil | 1 teaspoon |
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Servings:
4-6 servings
Instructions:
-
Dry Roast Barnyard Millet:
Begin by dry roasting the barnyard millet in a pan over low heat. Roast the millet for 3-4 minutes or until it turns slightly brown. This will enhance its flavor and texture. Once done, remove it from the heat and set aside to cool. -
Prepare the Spices and Vegetables:
In a pressure cooker, heat 1 teaspoon of oil. Once the oil is hot, add the finely chopped green chili, torn bay leaves, cinnamon stick, and crushed black peppercorns. Stir them together for a few seconds to release their aromatic flavors. -
Sauté the Vegetables:
Add the boiled and cubed potato, chopped carrot, and tomato to the pressure cooker. Sauté the vegetables for about 2-3 minutes until they soften slightly. -
Cook the Khichdi:
Pour 2 cups of water into the cooker for every 1 cup of barnyard millet. The water-to-millet ratio is key to achieving the creamy consistency typical of a khichdi. Bring the water to a boil. -
Add the Millet:
Once the water is boiling, add the roasted barnyard millet to the pressure cooker. Stir the mixture gently and allow it to cook under high heat for 2 whistles. After 2 whistles, turn off the heat and let the pressure release naturally. -
Garnish and Serve:
After the pressure has released, open the cooker and transfer the Sama Khichdi into a serving dish. Garnish with freshly chopped coriander leaves and squeeze in the lemon juice for a burst of fresh flavor. Mix it all together to incorporate the lemony, herby goodness. -
Enjoy with Raita and Kadhi:
Serve this warm, creamy Sama Khichdi with a side of cucumber and green chili raita, and Makhana Moongphali Ki Kadhi for a complete, fulfilling meal.
Tips for the Best Sama Khichdi:
- Roast the millet well: Dry roasting the barnyard millet helps bring out a nutty flavor and ensures the khichdi has a creamy consistency when cooked.
- Adjust spices: You can increase or decrease the number of green chilies based on your spice tolerance. Adding cumin seeds and ginger can further enhance the flavor.
- Substitute vegetables: You can add vegetables of your choice like peas, beans, or pumpkin to suit your preferences.
- Consistency: For a thicker consistency, reduce the water a bit; for a more soupy khichdi, add extra water as needed.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Fat | 4g |
| Sodium | 200mg |
| Potassium | 300mg |
This Sama Khichdi Recipe is an excellent choice for those looking for a nutritious and fulfilling meal during fasting periods or simply wanting a light yet flavorful dish. It is easy to prepare, packed with essential nutrients, and perfectly balances spices and vegetables.
