Name: Samak Rice Khichdi (Navratri)
Yield: 4 servings
Ingredients: Barnyard millet (samak rice) — ¾ cup barnyard millet (150 g); Ghee (cow) — 4 tsp (20 g); Cumin (jeera) — ½ tsp (2 g); Ginger, fresh — 2 tsp grated (10 g); Green chilli (optional, deseeded) — ½ (optional) (2 g); Potato — 1 small, diced (100 g); Water — 2½ cups (4 : 1) (600 ml); Rock salt (sendha namak) — ¾ tsp rock salt (sendha) only (3.5 g); Peanuts — 2 tbsp roasted, powdered (20 g); Black pepper — ¼ tsp (0.5 g); Lemon juice — 2 tsp (10 ml); Coriander leaves — 1 tbsp (5 g)

Serves: 4
Portion: 1 bowl (≈250 g)
Time: Soak 20 min · Cook 25 min
Texture: Soft
Season: AutumnOctober
Dosha: Vata
Pitta
Kapha
Light; vrat-friendly

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Barnyard millet (samak rice)	¾ cup barnyard millet	150 g	750 g
Ghee (cow)	4 tsp	20 g	100 g
Cumin (jeera)	½ tsp	2 g	10 g
Ginger, fresh	2 tsp grated	10 g	50 g
Green chilli (optional, deseeded)	½ (optional)	2 g	10 g
Potato	1 small, diced	100 g	500 g
Water	2½ cups (4 : 1)	600 ml	3000 ml
Rock salt (sendha namak)	¾ tsp rock salt (sendha) only	3.5 g	17.5 g
Peanuts	2 tbsp roasted, powdered	20 g	100 g
Black pepper	¼ tsp	0.5 g	2.5 g
Lemon juice	2 tsp	10 ml	50 ml
Coriander leaves	1 tbsp	5 g	25 g

Method

How to cook it

Step 1: Wash samak and soak 20 minutes; drain.
Step 2: Heat ghee; cumin, ginger and chilli; add potato and sauté 3 minutes.
Step 3: Add samak, water and rock salt; cover and simmer 12–15 minutes until soft.
Step 4: Stir in powdered peanuts, pepper and lemon; loosen with hot water if needed.
Step 5: Garnish with coriander.