Ingredients
- ½ cup moraiya (barnyard millet)
- 1 small potato (diced)
- 1 small carrot (chopped)
- 1 tbsp peanuts
- 1 tsp cumin seeds
- 1-2 green chilies (chopped)
- 6-7 curry leaves
- ¼ tsp turmeric powder
- 2 cups water
- 1 tsp ghee
- salt to taste
- fresh coriander leaves for garnish.
Preparation
Rinse ½ cup moraiya (barnyard millet) well and set it aside.
Heat 1 tsp ghee in a pan, add 1 tsp cumin seeds, and let them splutter.
Add 6-7 curry leaves, 1-2 chopped green chilies, and 1 tbsp peanuts; sauté until the peanuts turn golden.
Add 1 small diced potato and 1 small chopped carrot, and cook for 2-3 minutes.
Sprinkle ¼ tsp turmeric powder and salt to taste, then mix well.
Add the rinsed moraiya and sauté for a minute. Pour in 2 cups of water, stir well, and cover the pan.
Let it simmer on low heat for 8-10 minutes or until the moraiya absorbs the water and the vegetables are cooked.
Stir occasionally to prevent sticking. Garnish with fresh coriander and serve.
Number of servings: Serves 2
Notes
- Adjust the water if a softer consistency is preferred, and you can add other vegetables like peas or beans for more nutrition.
- Use rock salt during fasting.
