Name: Sama ke Chawal (Bhagar)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Barnyard Millet, washed & drained; 1 Potato, small, peeled & cubed; 2 tbsp Peanuts, roasted; 2 Green Chili Pepper, slit; 1 tsp Cumin Seeds; 1 tbsp Ghee; ¾ tsp Rock Salt, or to taste; 1¼ cup Water, hot water preferred

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Cleanse the barnyard millet vigorously under running water to remove impurities, guaranteeing absolute drainage post-wash.
Raise the ghee to a functional temperature in a heavy pan. Drop the cumin seeds to invoke a sharp crackling temper.
Fold in the slit chillies and the perfectly cubed potatoes. Maintain a sauté for 3-4 minutes to soften the cellular structure of the tubers.
3–4 min
Toss the pre-roasted groundnuts into the pan to elevate the savory depth.
Add the drained millet to the pan. Toast it carefully for 1 minute so every grain is coated in the aromatic ghee.
1 min
Pour in the designated hot water and rock salt, stirring briefly for a homogeneous distribution.
Push the liquid to a rolling boil, then instantly seal with a lid and drop to a low simmer for 8-10 uninterrupted minutes.
Once the grains achieve a tender, swollen state and the moisture is fully absorbed, sever the heat.
Enforce a covered resting phase of 2-3 minutes. Uncover and run a fork gently through the millet to aerate and fluff the structure.
2–3 min

How to tell it's done

Grains should be soft, separate, and fluffy—not sticky or mushy.

Getting it right

Tip

Avoid over-stirring after adding water to prevent mushy texture. Use hot water for better grain separation.

What to serve it with

Serve with vrat kadhi, curd, or lemon wedge for a complete fasting meal.

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