Vrat Khichdi Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 2

2 tbsps Ghee
1 tsp Cumin Seeds
1 sprig Curry Leaves (optional)
2 medium Potatoes – small dice
2 tbsp roasted Peanut
2-3 fresh Green Chillies – deseeded & chopped
1 cup Barnyard Millet – properly washed
2 to 2.5 cups Water
Sendha Namak to taste
For Fried Makhana & Peanuts
1 tbsp Ghee
6-8 Makhana
1 tbsp Peanut
For Garnish
Fried Makhana & Peanuts
Pomegranate Pearls
1 fresh Green Chilli – sliced

See Recipe:

In a kadai heat ghee and add cumin seeds, curry leaves, potatoes and saute for 2 minutes on medium heat.

Now add peanuts, green chillies and saute for a minute.

Then add washed barnyard millet, sendha namak and saute for another minute then add water, mix everything once then cover and let it cool on medium heat until fully cooked.

Once cooked properly, remove the lid and add the remaining ghee used in frying makhana & peanuts and then switch off the flames and let it sit aside for 5-10 minutes so that it retains its shape.

Now remove and serve hot in a serving plate then garnish with fried makhana & peanuts, pomegranate pearls, sliced green chillies.

For Fried Makhana & Peanuts

In a small pan heat ghee then first add makhana fry for half a minute and then add the peanuts fry them until light golden.

Remove and keep aside for further use.

(Recipe By Chef Ranveer Brar)

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