MORAIYA NI KHICHDI
(Serves 4)
Moraiyo
is also known by different names in different part of India.
It
is also known as samo, bhagar and varai/vari tandul. In English it is known as
Jungle Rice
Moraiya
Ni Khichdi can be consumed during fasting. It is served with Rajgara Kadhi,
Rajgara shira and Rajgara bhakhri.
NOTE:
AVOID
ADDING INGREDIENTS THAT IS RISTRICTED TO CONSUME AS PER YOUR FASTING RULES.
INGREDIENTS:
· ½ cup Moraiyo
· 2/3 cup OR 1 small to
medium size Potatoes, peeled and diced
· 1 ½ T Oil OR Ghee OR
take half of each
· 2 Whole Dry Red Chilies
· 7-8 Black Peppercorn/Whole
Black Mari
· 3 Clove
· 1 Cinnamon Stick
· 1 Bay Leaf, cut in 2 pieces
· 1 tsp. Cumin Seeds
· 7-8 Curry Leaves
· 3 Green Chilies or as per
taste, chopped
· Pinch Homemade Asafoetida (OPTIONAL
FOR FASTING: Some store bought Asafoetida contains wheat Flour)
· ¼ cup Peanuts, roasted,
shelled and coarsely pounded in mortar and pestle
· 1 ½ cup Water for firm
khichdi or as needed for desire khichdi thickness (ADD MORE WATER IF YOU PREFER
PORRIDGE STYLE KHICHDI. PERSONALLY I PREFER KHICHDI WITH LESS WATER)
· ¼ cup Yogurt, whisked
· ½ to ¾ tsp. Sendha
Namak/Rock Salt or as per taste
· 1 tsp. Sugar
· Pinch Turmeric Powder
(OPTIONAL) I did not add.
· ½ tsp. Kashmiri Red Chili
Powder or as per taste (OPTIONAL) I did not add.
· 1-2 T Coriander Leaves,
chopped
YOU
WILL ALSO NEED:
· Lemon Wedge to squeeze on
finished khichdi
· Dollop of Ghee to enhance
flavor and taste of khichdi
LET’S
COOK:
Wash
Moraiyo in water couple of time. Add 1-cup water and keep it aside until time
to add. Moraiya does not require pre soaking.
Whisk
yogurt and keep aside.
Heat
oil in pressure cooker on medium heat.
Once
oil is hot add whole dry red chilies, peppercorn, cloves, cinnamon stick and
bay leaves.
Add
cumin seeds and let them sizzle for few seconds.
Add
curry leaves, chopped green chilies and asafoetida and let curry leaves sizzle
for few seconds.
Add
crushed peanuts and stir-fry for 1 to 2 minutes.
Add
Moraiyo along with water, whisked yogurt, salt, sugar, turmeric powder and
Kashmiri red chili powder and mix to combine well.
Close
lid with whistle on top and cook on medium heat for 2 whistles only.
Switch
off the heat.
Allow
pressure to go down and keep it close for another 5-7 minutes.
Open
pressure cooker and transfer khichdi in serving bowl.
Sprinkle
some lemon juice and dollop of ghee on top for extra flavor.
Garnish
with chopped coriander leaves.
Serve
with rajgara kadhi and rajgara bhakhri and rajgara shira to complete whole
fasting dinner meal.
Enjoy…
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