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 minutesmins
Cook Time22 minutesmins
Total Time27 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: khichdi, moriyo
Servings: 4
Calories: 371kcal
Author: Puja
Ingredients
1 cupmoriyo (barnyard millet)
1small potatofinely diced or grated
¼cupraw peanuts
1green chilichopped
½cupyogurt
4cloves
1small piece cinnamon
1 ½tspcumin
2Tbspghee or oil
1-2red chilieschopped
½tspsaltor to taste
5cupswater
1tspgingergrated
8-10curry leaves
1squeeze 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.