Boil 4 to 5 cups or plenty of water in an open-mouthed vessel, add washed barnyard millet in it. Add salt, chopped chillies and potatoes. Let it cook on low heat for 15 -20 minutes. Frequent stirring is required.
When barnyard is done and mixed with water, remove from heat.Heat clarified butter in a pan, add cumin seeds, keeping the heat low add all spices and turn off the heat.Add this tempering over the cooked khichdi. Mix well and add chopped coriander leaves.
Serve hot with mint chutney, curd and Aloo sabzi.
Notes
Stir frequently to avoid burning. You can cook it in pressure cooker also. Use it as soon as prepared or else it will become sticky. In that case when using after some time add 1 cup of hot salted water while reheating