Samo Khichdi – High Protein

Fasting has been an integral part of the Indian culture. There are lakhs and crores of people who prove their spirituality by fasting in the name of god. This recipe has been specifically curated for ‘Saawan Ka Mahina’ in which people worship Lord Shiva. Each and every festive season brings a lot of excitement with it and with that comes a lot of interesting foods that you can relish. Here is one such dish Samo Khichdi, which is prepared using samak or samvat rice otherwise known as barnyard millet. This is an easy-to-make main dish recipe, which you can enjoy in lunch or dinner with curd. Each and every ingredient is something that excites the foodie within us and we cannot just resist them with every coming day.

Ingredients

  • 1 cup samak chawal
  • 1 teaspoon cumin seeds
  • 2 chopped green chilli
  • sendha namak as required ( rock salt)
  • 1 tablespoon lemon juice
  • 2 tablespoon carrot
  • 2 tablespoon peanut oil
  • 4 tablespoon raw peanuts
  • 2 potato
  • 2 1/2 cup water
  • 1 handful coriander leaves

How to make Samo Khichdi

  • Step 1. Soak samak rice for sometime to prepare this delicious Khichdi. To prepare you very own Samo Khichdi, wash the barnyard millet and soak in the water for some time. Once soaked, drain well and squeeze the excess water and keep aside. Next, put a pan or kadai over medium flame and heat oil in it. When the oil is hot enough, add cumin seeds in it and saute for a few seconds.
  • Step 2 . Saute the veggies for the Samo Khichdi. Then, add peanuts and chopped green chilies, cook for some time until the peanuts turn brownish in color. Then, add the diced potatoes, finely chopped carrot along with sendha namak (rock salt). After this, add the soaked barnyard millet and cook the mixture for a minute or two.
  • Step 3. Cook the Samo Khichdi for about 10-15 with covered lid. Add 1 1/3 cups of water for the mixture to boil. Please note that the amount of water will determine the consistency of the khichdi. Cover the pan with a lid and let it cook on a low flame for about 15 minutes. After it is cooked, you can garnish the khichdi with lemon juice and enjoy.