Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Madhyapradesh · Lunch

Rajgira Khichdi

Traditional 7. Rajgira Khichdi recipe

🧺 Ingredients

• 100g rajgira (amaranth seeds)
• 250ml water or vegetable stock
• 2 medium potatoes (150g), diced small
• 1 small onion (50g), finely chopped
• 15ml ghee
• 5ml cumin seeds
• 1 green chili, chopped
• 2.5ml turmeric powder
• 5ml fresh ginger, grated
• Salt to taste
• 20ml fresh coriander, chopped

👩‍🍳 How to make Rajgira Khichdi

1. Dry roast rajgira in pan on low heat for 2 minutes, stirring constantly, until seeds start popping
2. Transfer to plate and cool (seeds will continue popping for 30 seconds)
3. Heat ghee to 60°C, add cumin seeds, wait for crackling (10 seconds)
4. Add ginger, green chili, and turmeric; sauté 10 seconds
5. Add diced potatoes; sauté 2 minutes until edges soften slightly
6. Add chopped onion; cook 1 minute until translucent
7. Add roasted rajgira; stir for 30 seconds to coat with ghee
8. Pour water/stock and add salt
9. Bring to boil on high heat (3 minutes), then reduce to low
10. Cover and simmer for 12–15 minutes until all liquid is absorbed and potatoes are tender
11. Remove from heat; let rest covered for 2 minutes
12. Fluff with fork, garnish with coriander
13. Serve hot
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