Farari samo khichdi
Barnyard millet with potato and peanuts
Barnyard millet cooked with potato, peanuts and whole spices
Samo (also called moraiyo, sama or barnyard millet) is the fasting-day stand-in for rice. Here it's simmered with potato cubes and crushed roasted peanuts after a ghee tempering of cumin, cloves and cinnamon, then finished with lemon and coriander. It's soft, nutty and mildly spiced. Serve it hot with yogurt or farari potato kadhi.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 9 oz samo (barnyard millet)washed
- 9 oz potatoespeeled and cut into small cubes
- 1 ¾ oz roasted peanutscoarsely ground
- 2 cups water2 cups, plus a little extra hot water if needed
- ½ tsp green chilli paste
- ½ tsp ginger paste
- 1 tsp saltor to taste
For the tempering
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 3 cloves3–4
For the topping
- 2 tbsp fresh corianderchopped
- 1 tbsp lemon juice
To serve
- plain yogurt (optional)or farari potato kadhi
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Wash 9 oz samo (barnyard millet) in 2–3 changes of water and drain well.
Step 2: Heat 2 tbsp ghee or oil in a heavy pan over medium heat. Add 1 tsp cumin seeds, 3 cloves and 2 cinnamon sticks and let the cumin sizzle.
1 minStep 3: Pour in 2 cups water and bring it to the boil.
Step 4: Add the samo, 9 oz potatoes, 1 ¾ oz roasted peanuts, ½ tsp green chilli paste, ½ tsp ginger paste and 1 tsp salt. Stir, cover and cook on low heat, stirring now and then, until the water is absorbed and the samo and potatoes are soft. If it dries out before the samo is tender, sprinkle in a little hot water.
18 minStep 5: Add 2 tbsp fresh coriander and 1 tbsp lemon juice and mix gently with a fork.
Step 6: Serve hot with plain yogurt or farari potato kadhi.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 9 g
- Carbs
- 55 g
- Fat
- 13 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does farari samo khichdi take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of green chilli paste?
- 1 finely chopped green chilli per tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Perfect for:Navratri & Durga Puja