Moraiyo Khichdi Recipe – Authentic Samo & Potato Gujarati Comfort Food

Last Updated on 4 months by Neha Deshmukh

Moraiyo Khichdi Recipe – Authentic Samo & Potato Gujarati Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Moraiyo Khichdi. It’s a dish my nani (grandmother) used to make, and the aroma instantly transports me back to her cozy kitchen. This isn’t just khichdi; it’s a warm hug in a bowl, packed with flavour and tradition. It’s a simple, comforting meal that’s perfect for a weeknight dinner or a festive occasion.

Why You’ll Love This Recipe

This Moraiyo Khichdi is special. It’s made with moraiyo (samo), a unique millet, and potatoes, creating a wonderfully textured and flavorful dish. It’s easy to digest, incredibly satisfying, and a fantastic way to experience authentic Gujarati cuisine. Plus, it’s naturally gluten-free! You’ll love how quickly it comes together, especially when using a pressure cooker.

Ingredients

Here’s what you’ll need to make this delicious Moraiyo Khichdi:

• ½ cup Moraiyo (Samo)
• 1 ¼ cups Water (approx. 300ml)
• 2 Tbsp Peanut Oil or Ghee
• ½ tsp Cumin Seeds
• 2 Tbsp Roughly Crushed Peanuts
• 2 tsp Sesame Seeds
• Green Chilies, chopped (to taste)
• 1 medium Potato, diced
• ½ tsp Sindhalu (Rock Salt)
• 1 cup Yogurt
• ½ tsp Roasted Cumin Powder
• 2 Whole Cloves
• 1 small piece Cinnamon Stick
• Few Curry Leaves
• 10 sprigs Cilantro, chopped

Ingredient Notes

Let’s talk about a few key ingredients to make sure your khichdi turns out just right:

Moraiyo (Samo): A Unique Grain
Moraiyo, also known as Samo or Barnyard Millet, is a tiny, pearly-white grain. It’s a staple in Gujarati cuisine, especially during fasting periods (like Ekadashi). It has a slightly nutty flavour and cooks up beautifully soft. If you can’t find it at your local Indian grocery store, check online!

Sindhalu (Rock Salt): The Traditional Choice
Sindhalu, or rock salt, adds a unique mineral-rich flavour that’s different from regular table salt. It’s considered more cooling and is often preferred in Ayurvedic cooking. Don’t worry if you can’t find it, though – regular salt will work in a pinch!

Peanut Oil/Ghee: Flavor and Aroma
I personally love using ghee for that rich, nutty aroma, but peanut oil works wonderfully too, especially if you want a more authentic flavour. Ghee adds a lovely golden colour and depth of flavour.

Regional Variations in Spices

While this recipe is a classic, spice levels can vary! Some families add a pinch of turmeric for colour, while others might include a dash of asafoetida (hing) for extra flavour. Feel free to experiment and adjust the spices to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moraiyo a good wash until the water runs clear. Then, soak it in 1 ¼ cups of water and set it aside. This helps it cook up nice and fluffy.
2. Heat the peanut oil or ghee in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them sizzle until they become fragrant – about 30 seconds.
3. Now, add the crushed peanuts and sesame seeds. Sauté for about a minute, until the peanuts are lightly golden and the sesame seeds are fragrant.
4. Stir in the chopped green chilies and cook for another 30 seconds. Be careful not to burn them!
5. Add the diced potatoes and rock salt. Mix everything well, ensuring the potatoes are coated with the spices.
6. Pour in the soaked moraiyo, along with the water it was soaking in. Give it a good stir to combine all the ingredients.
7. Close the pressure cooker lid and cook for 2 whistles. Once the whistles sound, let the pressure release naturally. This is important – don’t force it open!
8. Once the pressure has released, gently fluff the khichdi with a fork.

While the khichdi is cooking, let’s prepare the seasoned yogurt:

1. In a bowl, beat the yogurt with the rock salt and roasted cumin powder.
2. Heat a little ghee in a small pan. Add the cumin seeds, cloves, cinnamon stick, and curry leaves. Let them sizzle for a few seconds until fragrant.
3. Add the chopped cilantro and immediately pour this tempering over the yogurt. Mix well.

Expert Tips

• Don’t skip the soaking step for the moraiyo! It makes a huge difference in the texture.
• Adjust the amount of green chilies to your spice preference.
• If you’re using a regular pot, you’ll need to cook the khichdi for about 20-25 minutes, or until the moraiyo is tender and the potatoes are cooked through.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil and skip the yogurt topping, or use a plant-based yogurt alternative.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as moraiyo is a gluten-free grain.
• Spice Level Adjustment: Reduce or omit the green chilies for a milder flavour. You can also add a pinch of red chili powder if you like it spicier.
• Festival Adaptations (e.g., Janmashtami): During Janmashtami, this khichdi is often made without onions and garlic as part of the fasting traditions.

Serving Suggestions

Serve the warm Moraiyo Khichdi with a generous dollop of the seasoned yogurt. A side of papdi (crispy fried dough) or a simple salad adds a nice crunch. It’s also delicious with a side of mango pickle!

Storage Instructions

Leftover khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

What is Moraiyo and where can I find it?
Moraiyo, also known as Samo or Barnyard Millet, is a gluten-free grain popular in Indian cuisine. You can find it at most Indian grocery stores or online retailers.

Can I use regular salt instead of Sindhalu (rock salt)?
Yes, you can! While Sindhalu adds a unique flavour, regular salt will work just fine.

Can I make this khichdi in a pot instead of a pressure cooker?
Absolutely! Just increase the cooking time to about 20-25 minutes, or until the moraiyo and potatoes are tender.

What is the best way to adjust the spice level?
Reduce or omit the green chilies. You can also add a pinch of red chili powder for extra heat.

How can I make this khichdi more nutritious?
Add some chopped vegetables like peas, carrots, or beans along with the potatoes. You can also add a handful of spinach towards the end of cooking.