Samak Ki Khichdi (Vrat Ki Khichdi)

Samak Ki Khichdi ( Dry version) -

1. Dry roast the barnyard millet (Samak ke Chawal) on a medium heat till they become slightly brownish.
2. Add 3/4th cup of boiling hot water to it. Mix and cover to keep aside for one hour. Turn the millet around a couple of times in between.
3. After an hour, the millet grains would have absorbed most of the water and puffed up.
4. Heat oil or 'ghee' in a pan and add the cumin seeds.
5. Add the green chilies and potato cubes.
6. Stir fry the potatoes till they are slightly golden in color. Then cover to cook until they are soft and cooked from inside.
7. Add the millet grains from step 3 and mix everything.
8. Add salt, sugar, red chili powder and the peanut powder and mix again.
9. Sprinkle about 3-4 scoops of water, cover and allow to cook for 10 -15 minutes on a very low flame. Make sure you turn them around after every 2-3 minutes.
10. Cook till all the grains of the millet are soft and completely cooked. (If required you may sprinkle more water a couple of times, to make the grains soft.)
11. Once the grains are completely cooked and are soft, turn off the gas.
12. Serve this dry version of 'Samak Ki Khichdi' with some Sweet Lemon Pickle.

'Samak Ki Khichdi' (Soft version) -

1. Wash the barnyard millet (Samak ke Chawal) in water and drain away all the water.
2. Heat oil or 'ghee' in a pot and add cumin seeds.
3. Also add green chilies and potato cubes.
4. Stir fry the potatoes till the edges become slightly golden.
5. Add the washed millet grains and stir fry for 2 minutes.
6. Add 2 cups of water.
7. Add salt and red chili powder.
8. Turn the flame to low medium and allow the water to boil. Keep turning in between.
9. Continue to boil till the water is almost level with the grains.
10. Add peanut powder and mix.
11. Cover to cook on low flame for another minute before turning off the gas.
12. Serve this hot 'Samak ki Khichdi' with Sweet Lemon Pickle'.