Veggie Foodie

Ingredients:

• 1 cup moraiyo (samo)
• 1/4 cup raw peanuts, coarsely crushed / ground
• 1 green chili, finely chopped
• 1 inch ginger, finely chopped / grated
• 1 tsp salt or to taste
• 2 tbsp peanut oil or any vegetable oil
• 1 tbsp cumin seeds
• 3 cups water

Method:

1. Heat the oil (medium-high heat) in a heavy bottom pan 
2. To the hot oil, add 1 tbsp cumin seeds
3. When cumin seeds start to crackle, add ground peanuts
4. Reduce the heat to medium and roast the ground peanuts for about a minute
5. Add moraiyo and roast for 2-3 minutes
6. Add chopped green chili and ginger and roast for 2 minutes
7. Slowly and carefully add 3 cups water, as the water will immediately start boiling when added to the hot mix
8. Add salt, stir and mix properly
9. Cover and cook for 4-5 minutes, regularly mixing to ensure the wet mix does not stick to the bottom of the pan
10. When 80-90% of water is absorbed by moraiyo grains, turn off the heat and keep the pan covered for 10-15 minutes. This will make moraiyo khichdi soft
11. Serve moraiyo khichdi hot with kadhi or yogurt

Servings: 6-8

Inspiration source:

Mother’s recipe!