Ingredients

• 200 g - barnyard millet (samak)
• 1 - medium sized potato, cut into small cubes
• 2 - green chillies, chopped
• To taste - sendha namak/common salt
• 1 tsp - cumin seeds
• Spices:
• 1 tsp - red chilli powder
• 1 tsp - coriander powder
• 1 tsp - garam masala
• 1 tsp - dry mango powder (amchur)
• 4 tbsp - clarified butter
• 1/2 cup - coriander leaves, chopped
• 8-10 cups - water, or as needed

How to Make Samak Ki Khichdi (Barnyard Millet Risotto)

• Wash the barnyard millet well.
• Boil the water in an open-mouthed vessel and put in the washed millet.
• Add salt, chopped chillies and potatoes.
• Let it cook on low heat for 15 -20 minutes, stirring frequently.
• When the millet is cooked, remove from heat.
• Heat clarified butter in a pan and add the cumin seeds.
• On a low heat, add all spices.
• Turn off the heat after a few seconds.
• Add this tempering over the cooked khichdi.
• Mix well and garnish with chopped coriander leaves.
• Serve hot with mint chutney, curd and aloo sabzi.
• Recipe Courtesy: Cooking With Sapana