Samak Rice Khichdi Recipe
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Samak rice khichdi is a one-pot Hindu fasting dish in which samak rice (barnyard millet) is cooked with a simple tempering of cumin, ginger, green chilies, curry leaves, tomatoes, potatoes, and peanuts. Make it with my simple recipe.
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The first time I made samak rice khichdi, it turned into a sticky, gluey mess. My mistake was cooking it as if it were regular rice.
Samak rice is different from the usual rice. It cooks much faster, absorbs water very quickly, and can get mushy if you turn away for a minute.
But after a few tries, I got the perfect ratio of grain to water and heat adjustments. It is an easy one-pot meal that I make even during vrat season just because it is light, comforting, quick, and super delicious.
In this post, I’m sharing the exact way I do it, with the little details that make the difference, and answers to every question I’m asked about this dish.
What Is Samak Rice Khichdi?
Samak rice khichdi is a one-pot fasting dish made by cooking samak rice (barnyard millet) with a simple tempering of cumin, ginger, green chilies, curry leaves, tomatoes, potato, and peanuts.
It looks and tastes like a regular khichdi, but every ingredient follows vrat rules, making it a staple during Navratri, Ekadashi, and Janmashtami fasts.
Ingredients
See the recipe card at the bottom of this post for full ingredient amounts and instructions.
- Samak rice (barnyard millet) – This is the star ingredient in this recipe. You can get it at any Indian grocery store.
- Ghee or peanut oil – I love making this dish in ghee as it gives a rich flavor. For a lighter, vegan version, use oil.
- Cumin seeds are used for tempering.
- Curry leaves add a fresh, slightly nutty aroma to the tempering.
- Green chilies and ginger provide a nice punch.
- Tomato gives a little tang and body to the khichdi.
- Potato – Peeled & diced small to cook with the rice.
- Raw peanuts give a nice crunch.
- Sendha namak (rock salt) – You can use regular salt if you are making it for regular days.
- Cilantro (fresh coriander) – For garnish.
- Lime juice – Optional, for a light tang at the end.
How To Make Samak Rice Khichdi
Rinse and soak. Place ½ cup samak rice in a strainer and rinse under running water for 1 minute or until the water runs clear. Place in a bowl and soak in fresh water for 15 minutes. Drain the water completely after 15 minutes. This step removes excess starch to ensure that khichdi does not become too gooey.
Fry the peanuts. Heat 2 tablespoons of ghee in a medium pan over medium heat. When the ghee is hot, add the 2 tablespoons of raw peanuts and fry, stirring often, until golden and crunchy. Transfer to a bowl with a spoon and set aside.
Temper the spices and aromatics. In the same ghee, add 1 teaspoon cumin seeds and 8-10 curry leaves and let them splutter for 5-6 seconds. Add 1 teaspoon of grated ginger and 1 teaspoon chopped green chilies. Cook for 20 seconds, or until the raw smell goes away.
Cook the tomato and potato. Add ½ cup chopped tomatoes and cook for 1 minute or until soft. Now add ½ cup of diced potatoes; cook and stir for 2 more minutes.
Add the rice. Add the drained samak rice and stir gently for a minute to coat each grain with ghee.
Water and salt. Add 1 ½ cups of water and 1 teaspoon of sendha namak. Mix gently to combine.
Cover and cook. Now turn the heat to low. Cover the pan with a tight-fitting lid and cook for 20-25 minutes or until most of the water is absorbed and the rice appears cooked.
Rest, then fluff. Switch off the heat and let the khichdi rest for 5 minutes. After 5 minutes, open the lid and stir the khichdi. Add fried peanuts and 1 teaspoon lime juice (if using), then stir to combine. Garnish samak khichdi with 2 tablespoons of the chopped cilantro and serve hot.
Variations
Hariyali version: Blend ¼ cup cilantro, 1 teaspoon chopped green chili, and 2 tablespoons roasted peanuts to make a chutney. Mix this into the cooked khichdi for a green and tangy twist.
Maharashtrian style: If you want a slightly different flavor profile with the same grains, try my bhagar recipe, which skips the tomato and uses grated coconut for a nuttier, drier khichdi.
Serving Suggestions
Serve this khichdi hot with a bowl of curd or aloo raita to balance the ginger and chili.
It can be paired with vrat wale sookhe aloo to make a more filling vrat thali or kept light and served on its own for a quick lunch or dinner during your fast.
Need more ideas to complete your vrat meals? You can opt for sabudana khichdi for breakfast or browse the whole collection of Hindu fasting recipes for more options.
Storage Suggestions
Samak rice khichdi tastes best fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days.
When the khichdi cools, it will firm up considerably, so reheat in a pan with a splash of water to loosen the grains.
Do not freeze it, as it gets grainy when thawed.
Other Vrat Recipes We Recommend
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Samak Rice Khichdi Recipe
Ingredients
- ½ cup samak rice (barnyard millet)
- 2 tablespoons ghee
- 2 tablespoons raw peanuts
- 1 teaspoon cumin seeds
- 8-10 curry leaves
- 1 teaspoon grated ginger
- 1 teaspoon chopped green chilies
- ½ cup chopped tomatoes
- ½ cup diced potatoes
- 1 teaspoon sendha namak (rock salt)
- 1 teaspoon lime juice (optional)
- 2 tablespoons chopped cilantro (fresh coriander)
Instructions
- Rinse and soak. Place samak rice in a strainer and rinse under running water for 1 minute or until the water runs clear. Place in a bowl and soak in fresh water for 15 minutes. Drain the water completely after 15 minutes. This step removes excess starch to ensure that khichdi does not become too gooey.
- Fry the peanuts. Heat ghee in a medium pan over medium heat. When the ghee is hot, add the raw peanuts and fry, stirring often, until golden and crunchy. Transfer to a bowl with a spoon and set aside.
- Temper the spices and aromatics. In the same ghee, add cumin seeds and curry leaves and let them splutter for 5-6 seconds. Add ginger and green chilies. Cook for 20 seconds, or until the raw smell goes away.
- Cook the tomato and potato. Add the tomatoes and cook for 1 minute or until soft. Now add the potatoes; cook and stir for 2 more minutes.
- Add the rice. Add the drained samak rice and stir gently for a minute to coat each grain with ghee.
- Water and salt. Add 1 ½ cups of water and sendha namak. Mix gently to combine.
- Cover and cook. Now turn the heat to low. Cover the pan with a tight-fitting lid and cook for 20-25 minutes, or until most of the water is absorbed and the rice appears cooked.
- Rest, then fluff. Switch off the heat and let the khichdi rest for 5 minutes. After 5 minutes, open the lid and stir the khichdi. Add fried peanuts and lime juice (if using), then stir to combine. Garnish samak khichdi with chopped cilantro and serve hot.
