_:n6834b244f1934d70ae166b213c14ccf6xb2
<http://schema.org/recipeInstructions>
"Soak the chawal in a bowl for an hour. Drain and then keep aside.\r\nHeat 2 tablespoons of ghee or peanut oil in a thick bottomed pan. Add 1 teaspoon cumin seeds.\r\nCumin seeds should be fried until they change color.\r\nAdd 1 to ½ tbsp ginger-green chili paste and 1/2 tbsp crushed black pepper. Sauté until the raw aroma of the green chilies and ginger is gone.\r\nThen add ½ cup potato cubes. Stir and saute for 2-3 minutes.\r\nThen add the drained sama chawal. Stir and simmer for a minute.\r\nAdd 3 cups water and stir again. (3 cups water renders the khichdi mushy, which we favor.) If you desire separate grains then simply add 1½ to 2 cups water.\r\nStir well and season with rock salt/sendha namak.\r\nOn a low flame, cover the pan with a lid and allow the grains to simmer.\r\nAt intervals, stir and check the contents.\r\nUpon achieving proper softening and cooking, switch off the flame. You can add about two tablespoons of chopped coriander leaves here.\r\nAdditionally, lemon juice can be added if you prefer. If you are serving the khichdi with vrat ki kadhi which is also sour, you need not add lemon juice."
<https://foodalltime.com/vrat-ki-sama-chawal-khichdi-recipe-vrat-ki-khichdi/>