One cup of barnyard millet is the main ingredient for preparing the khichdi.

Diced potatoes are added to make the dish filling and tasty.

Roasted peanuts enhance the flavor and crunch of the khichdi.

Salt cumin seeds and green chilies are used for seasoning while rock salt is preferred for fasting.

The dish is traditionally cooked in pure ghee for rich taste and auspiciousness.

Wash and soak samak rice for 15 minutes to soften it before cooking.

Heat ghee in a pan and add cumin seeds chopped green chilies and diced potatoes.

Add soaked samak rice along with roasted peanuts and sauté for a few minutes.

Add double the water and cook on low flame until rice and potatoes soften completely.

Finish with a drizzle of ghee and garnish with fresh coriander leaves before serving.

Being light and gluten-free it is easy on the stomach and helps in better digestion.

It provides sustained energy during long fasting hours without making one feel heavy.

Low in calories and high in fiber it helps in controlling hunger cravings.

The nutrient-rich composition strengthens immunity during fasting days.

It is an ideal meal for people avoiding gluten or suffering from gluten sensitivity.

Serve hot khichdi with curd or vrat-friendly chutney for a balanced meal.

Adjust the water to make it either soft porridge-like or grainy based on preference.

Add a little black pepper or ginger for additional flavor and health benefits.

Consume fresh but it can be stored for a few hours and reheated with little water.

Best enjoyed hot during lunch or dinner while fasting in the Shravan month.