This millet is also known as Bhagar/Varat or Sama/Samo ke Chawal / varai rice, It is one of the food eaten during the fasting days in India and looks like couscous.
Whether it is fasting or feasting, I enjoy this spicy barnyard millet anytime as breakfast/lunch or light dinner. It makes for a perfect gluten free vegan meal!
Serving: 4-5 persons
Time to cook & Prepare: 20 mins
Ingredients
- 1 cup (~200grams) Barnyard millet (Bhagar)
- 2 tablespoons + 1 teaspoon ghee (or use oil, coconut oil to make it vegan)
- 3/4 teaspoon cumin seed
- 1~2 green chilies, finely chopped
- ¼ teaspoon chili powder/black pepper powder/white pepper poder.
- 1 spring curry leaves (optional)
- 2 small potatoes~ 200 grams
- 3 – 4 tablespoons roasted peanut powder
- 3~4 cups water (depending on origin and size of the millet)
- 1/2 teaspoon sugar (optional)
- 1~1 ¼ teaspoon Salt
Method of Preparation
- Peel the potatoes and cut into small cubes. Keep them in water and keep aside.
- Cut green chilies finely.
- In a nonstick pan add 1 teaspoon ghee and millet. Roast the millet on medium-low heat for 5 minutes (or till you get a nice aroma) Remove on a plate and keep aside.
- Heat 2-table spoon ghee in the same pan.
- Add cumin seeds. Once they sizzle, add green chilies, curry leaves and sauté for a few seconds.
- Add the potatoes. Mix well. Add few tablespoons of water if needed.
- Cover and let them cook for 2~3 minutes.
- Add water and salt and bring it to a boil.
- Once the water boils add roasted millet(step3) and ground nut powder stirring continuously.
- Let it boil on high heat. If water starts touching the millet, then reduce the heat and cover the lid. Let the rice cook until millet and potatoes are tender. It takes about 10~15 minutes to cook. If millet is hard, then add ½ cup of hot water
- Cook covered till it is well cooked.
- Once cooked add lemon juice or 1~2 tablespoons yogurt and garnish with coriander leaves and serve immediately.
Notes
Bhagar is usually served with Groundnut Amti (Danyachi Amti). You can also serve it with plain curd/yogurt or some raita. I like to serve it with seasoned yogurt.