Moriyo | Sama Khichdi

Ingredients

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

Instructions

1. Roughly crush peanuts and set them aside.
2. Wash moriyo and set it aside.
3. Whisk yogurt and water together to form chaas. Set aside.
4. Make a vaghar by heating ghee. Add cumin, cloves, cinnamon, curry leaves, and red chili and stir.
5. Add potatoes. Cook the potatoes, occasionally stirring, until the edges of the potatoes start to turn golden, about 3-4 minutes.
6. Add peanuts and toast them until they are golden, 1-2 minutes.
7. 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.

8. Add yogurt, water, salt, and millet. Mix well.

9. Cook on high pressure for 7 minutes, followed by a natural pressure release for 15 minutes.
10. Add a squeeze of lemon.

Nutrition

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