Barnyard Millet Sabudana Khichdi: A Low-GI Fasting Delight

Rinse barnyard millet thoroughly under running water. Soak in 2 cups water for 15 minutes.

Drain the millet and transfer to a saucepan. Add 2 cups fresh water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the millet is cooked and fluffy. Fluff with a fork and set aside to cool slightly.

While the millet cooks, dry roast peanuts in a pan over medium heat until lightly browned and aromatic. Cool, then crush coarsely using a mortar-pestle or pulse in a grinder. Set aside.

In a large pan, heat ghee or peanut oil over medium heat. Add cumin seeds and let them crackle.

Add curry leaves (if using), green chilli, and grated ginger. Sauté for 30 seconds until fragrant.

Add boiled potato cubes and sauté for 1 minute until lightly golden.

Add the cooked barnyard millet, crushed peanuts, rock salt, and sugar (if using). Mix gently but thoroughly.

Cook on low heat for 3-4 minutes, stirring occasionally, until everything is well combined and heated through. Do not overcook, as millet can become mushy.

Turn off the heat. Drizzle lemon juice and fold in chopped coriander leaves.

Serve hot, garnished with extra coriander and grated coconut if desired.