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Moriyo
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4.50 from 2 votes

Moriyo | Sama Khichdi

Moriyo, or "Moriyo Khichdi," is a mildly spiced, savory porridge slightly tangy from the yogurt. is a delicate millet with a fresh, rather than earthy, taste.
Prep Time5 minutes
Cook Time22 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Indian
Keyword: khichdi, moriyo
Servings: 4
Calories: 371kcal
Author: Puja

Ingredients

  • 1 cup moriyo (barnyard millet)
  • 1 small potato finely diced or grated
  • ¼ cup raw peanuts
  • 1 green chili chopped
  • ½ cup yogurt
  • 4 cloves
  • 1 small piece cinnamon
  • 1 ½ tsp cumin
  • 2 Tbsp ghee or oil
  • 1-2 red chilies chopped
  • ½ tsp salt or to taste
  • 5 cups water
  • 1 tsp ginger grated
  • 8-10 curry leaves
  • 1 squeeze lemon juice

Instructions

  • Roughly crush peanuts and set them aside.
  • Wash moriyo and set it aside.
  • Whisk yogurt and water together to form chaas. Set aside.
  • Make a vaghar by heating ghee. Add cumin, cloves, cinnamon, curry leaves, and red chili and stir.
  • Add potatoes. Cook the potatoes, occasionally stirring, until the edges of the potatoes start to turn golden, about 3-4 minutes.
  • Add peanuts and toast them until they are golden, 1-2 minutes.
  • Add ginger and green chilies. Allow to cook about 30 seconds. Add a splash of water and deglaze if the ginger sticks to the pan.
  • Add yogurt, water, salt, and millet. Mix well.
  • Cook on high pressure for 7 minutes, followed by a natural pressure release for 15 minutes.
  • Add a squeeze of lemon.

Video

Notes

Serve with yogurt, potato shaak, suran shaak, or amaranth kadhi.

Nutrition

Calories: 371kcal | Carbohydrates: 53g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 368mg | Potassium: 393mg | Fiber: 3g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 68mg | Calcium: 92mg | Iron: 4mg