Barnyard Millet & Potato Recipe – Authentic Sama Chawal Dish

Last Updated on 2 months by Neha Deshmukh

Barnyard Millet & Potato Recipe – Authentic Sama Chawal Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sama Chawal with Potatoes. It’s a comforting, flavorful dish that’s been a staple in my family, especially during fasting periods. It’s surprisingly easy to make, and honestly, it’s just good food. Let’s get cooking!

Why You’ll Love This Recipe

This Sama Chawal recipe is more than just a meal; it’s a little piece of tradition. It’s light yet satisfying, perfect for when you want something wholesome and delicious. Plus, it’s incredibly versatile – you can adjust the spices to your liking and easily adapt it for different dietary needs. I first made this for my mom during Navratri, and it quickly became a family favorite!

Ingredients

Here’s what you’ll need to create this delightful Sama Chawal dish:

• 1 cup sama ke chawal (barnyard millet) – about 170g
• ½ – 1 cup cubed potatoes – about 100-200g (depending on how much potato you like!)
• 1 teaspoon cumin seeds
• ½ – 1 teaspoon crushed black pepper (adjust to your spice preference)
• 1 to 1.5 teaspoon ginger-green chili paste
• 3 cups water (720ml)
• 2 tablespoons ghee or peanut oil (30ml)
• 2 tablespoons chopped coriander leaves
• Rock salt as required

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Sama Ke Chawal (Barnyard Millet): Benefits & Where to Find It

Sama ke chawal, or barnyard millet, is a nutritional powerhouse! It’s gluten-free, easy to digest, and packed with fiber. You can usually find it at Indian grocery stores, health food stores, or online. Look for a good quality millet that’s clean and free of debris.

Potatoes: Choosing the Right Variety

I prefer using red potatoes or Yukon Gold for this recipe. They hold their shape well during cooking and have a lovely creamy texture. But honestly, any potato you have on hand will work! Just adjust the cooking time slightly depending on the variety.

Ghee vs. Peanut Oil: Flavor & Fasting Considerations

Ghee adds a beautiful richness and aroma to the dish. However, if you’re fasting, peanut oil is a great alternative. Both work wonderfully, so it really comes down to personal preference and dietary restrictions.

Rock Salt: A Traditional Fasting Ingredient

Rock salt (sendha namak) is traditionally used during fasting in India. It’s believed to be more purifying than regular table salt. You can find it at most Indian grocery stores. If you don’t have it, regular salt can be used, but the flavor will be slightly different.

Black Pepper: Regional Variations & Spice Levels

Black pepper adds a lovely warmth to the dish. Some families like to add a pinch of red chili powder too, for an extra kick! Feel free to adjust the amount of black pepper to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the sama chawal a good wash and soak it in water for about an hour. This helps it cook faster and become nice and fluffy. After an hour, drain it really well.
2. Now, heat the ghee or peanut oil in a pan over medium heat. Once it’s hot, add the cumin seeds. Let them sizzle and pop – that’s when you know they’re ready!
3. Add the ginger-green chili paste and crushed black pepper. Sauté for a minute or two, until the raw smell disappears. This is where the aroma starts to build!
4. Toss in the cubed potatoes and sauté for 2-3 minutes, just to lightly coat them with the spices.
5. Add the drained sama chawal and sauté for another minute. This helps toast the millet slightly, enhancing its flavor.
6. Pour in the water, add the rock salt, and give everything a good stir.
7. Cover the pan and simmer on low heat for 20-25 minutes, or until the grains are soft and the water is absorbed. Remember to stir occasionally to prevent sticking.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the soaking step for the sama chawal – it really makes a difference in the texture.
• If the water evaporates too quickly, add a little more, a tablespoon at a time.
• Taste and adjust the seasoning as needed.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your spices are also gluten-free.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of asafoetida (hing) for extra flavor and digestion. Feel free to experiment!
• Fasting-Friendly Adaptations (Navratri, Ekadashi): Make sure to use rock salt and avoid any ingredients prohibited during your specific fast.

Serving Suggestions

Sama Chawal with Potatoes is delicious on its own, but it’s even better with a side of yogurt or a fasting-friendly curry. I love serving it with a simple tomato and onion raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Sama Chawal and is it gluten-free?

Sama chawal, or barnyard millet, is a nutritious grain that’s naturally gluten-free. It’s a great option for those with gluten sensitivities or celiac disease.

Can I use a different type of salt instead of rock salt?

Yes, you can use regular table salt if you don’t have rock salt. However, the flavor will be slightly different.

Can I pre-soak the potatoes to reduce cooking time?

Yes, you can! Pre-soaking the potatoes for about 15-20 minutes can help them cook faster.

What curries pair well with Sama Chawal?

Aloo ki sabzi (potato curry), paneer tikki, or any light vegetable curry would be a great pairing.

How do I adjust the spice level of this dish?

Simply adjust the amount of green chili paste and black pepper to your liking. You can also add a pinch of red chili powder for extra heat.

Enjoy this comforting and flavorful Sama Chawal recipe! I hope it brings a little bit of joy to your kitchen. Let me know in the comments how it turns out for you!