• 1 Cup - Sama Chawal/Barnyard Millet
• 1 - Medium Potato
• 1 - Medium Tomato
• 1 - Medium Carrot (optional)
• 2 - Chopped Green Chilli
• ½ tsp – Turmeric Powder
• 2 tbsp - Chopped Coriander Leaves
• To Taste - Sendha Namak/Rock Salt
• 1/2 tbsp - Oil or Ghee
• 1 tsp - Cumin Seeds/Jeera
• 1/2 inch - Cinnamon/Dalchini
• 2 Cloves/Luang
• 1 tsp - Grated Ginger/Adarak
• 1 Sprig - Curry Leaves
• 1 tsp - Red Chili Powder
• 1/4 tsp - Fresh Crushed Pepper
• 1/2 tsp - Cumin Powder
• 2 1/2 Cups - Water
• 2 tbsp Roasted Peanut

1. Wash and soak sama chawal in water until required.
2. Peel and chop the potato, carrot, chopped green chili, tomato, and coriander leaves.
3. Heat oil or ghee in a pressure cooker, add cumin seeds, green cardamom, cinnamon, cloves, green chili, grated ginger, curry leaves, and allow cumin to splutter.
4. Add chopped carrot, potato, and fry for 2 mins or until both starts to brown. Now add tomato and cook until tomato starts to get mash.
5. Drain water from soaked sama chawal and add rice to cooker, mix well and cook for a min. Now add red chili powder, pepper powder, cumin powder, sendha namak (rock salt), and mix well.
6. Add water mix well and add coriander leaves, roasted peanut, close cooker and pressure cook for 3 whistles if using Futura once cooker starts to stream, keep the cooker in slow and cook for 5 mins.
7. Allow pressure to release, mix khichdi well before serving.

Note

• (optional) turmeric powder, tomato, Carrot, Cinnamom/Dalchini, Cloves/Luang your choice.

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