Barnyard Millet Recipe – Potato & Peanut Sama Ke Chawal

Last Updated on 4 months by Neha Deshmukh

Barnyard Millet Recipe – Potato & Peanut Sama Ke Chawal

Introduction

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Potato & Peanut Sama Ke Chawal, or Barnyard Millet. It’s a comforting, flavorful dish that’s surprisingly easy to make. I first stumbled upon this recipe while looking for healthy, vrat-friendly (fasting) options, and it quickly became a staple in my kitchen. It’s perfect for a quick weeknight dinner or a festive meal. Let’s get cooking!

Why You’ll Love This Recipe

This Barnyard Millet recipe is a winner for so many reasons! It’s incredibly nutritious, naturally gluten-free, and tastes absolutely delicious. The combination of fluffy millet, soft potatoes, crunchy peanuts, and aromatic spices is just chef’s kiss. Plus, it’s a fantastic way to incorporate a lesser-known grain into your diet.

Ingredients

Here’s what you’ll need to make this delightful Sama Ke Chawal:

• 1 cup Barnyard millet (Bhagar/Sama ke chawal) – about 170g
• 1 tablespoon Ghee
• 200 gm Potatoes, chopped
• 2 Green Chilies, finely chopped (adjust to your spice preference!)
• 2 tablespoons peanuts
• 1 teaspoon cumin seeds
• 10 curry leaves
• 0.5 teaspoon Rock salt (sendha namak)
• 2 tablespoons cilantro (coriander leaves), chopped for garnish

Ingredient Notes

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

Barnyard Millet (Bhagar/Sama ke Chawal) – A Nutritional Powerhouse

Barnyard millet is a fantastic grain, especially if you’re looking for something light and easily digestible. It’s naturally gluten-free and packed with fiber, making it great for gut health. Make sure to rinse it well before cooking to remove any bitterness.

Ghee – The Traditional Flavor Enhancer

Ghee adds a beautiful richness and aroma to this dish. It’s a traditional ingredient in Indian cooking and really elevates the flavor.

Rock Salt (Sendha Namak) – A Unique & Healthy Choice

Rock salt, or sendha namak, is preferred during fasting periods in India. It’s believed to have cooling properties and a slightly different mineral composition than regular table salt.

Regional Variations in Spices

Feel free to adjust the spices to your liking! Some people add a pinch of turmeric for color and extra health benefits, or a dash of red chili powder for more heat.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super simple.

1. First, rinse the barnyard millet thoroughly under cold water until the water runs clear. This removes any dust or bitterness. Set it aside to drain.
2. Now, heat the ghee in a pan over medium heat. Once it’s hot, add the cumin seeds and let them splutter. Then, toss in the curry leaves and green chilies. Sauté for about 30 seconds until everything is fragrant – your kitchen will smell amazing!
3. Add the chopped potatoes to the pan and cook until they start to soften, about 5-7 minutes. Stir occasionally to prevent sticking.
4. Next, add the drained barnyard millet to the pan and sauté for another 2 minutes. This helps toast the millet slightly and enhances its flavor.
5. Pour in 2.5 cups of water, add the rock salt, and give everything a good mix. Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer for 7-8 minutes, or until all the water is absorbed and the millet is cooked through.
6. Once cooked, fluff the millet with a fork. Stir in the roasted peanuts and garnish generously with fresh cilantro. Serve hot and enjoy!

Expert Tips

A few little things I’ve learned along the way:

• Don’t skip rinsing the millet! It really makes a difference.
• Keep the heat low while simmering to prevent the millet from sticking to the bottom of the pan.
• If you want a more pronounced nutty flavor, dry roast the peanuts before adding them.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

To make this vegan, simply substitute the ghee with any vegetable oil like coconut oil or sunflower oil.

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Spice Level Adjustment

If you’re not a fan of spice, reduce the number of green chilies or remove them altogether. You can also add a pinch of black pepper for a subtle warmth.

Festival Adaptation (Fasting/Vrat Recipes)

This recipe is already popular during fasting periods! Just ensure you’re using rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Sama Ke Chawal is delicious on its own, but it also pairs well with:

• A side of yogurt (if not fasting)
• A simple dal (lentil soup)
• A fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

What is Barnyard Millet and its health benefits?

Barnyard millet is an ancient grain that’s incredibly nutritious. It’s a good source of fiber, protein, and essential minerals. It’s also easy to digest and gluten-free.

Can I use regular salt instead of rock salt?

You can, but rock salt is traditionally used during fasting and is believed to have different health benefits. The taste is slightly different, but regular salt will work in a pinch.

Can I make this recipe without ghee? What oil can I substitute?

Absolutely! You can use any vegetable oil like coconut oil, sunflower oil, or olive oil.

How do I know when the millet is cooked perfectly?

The millet should be soft and fluffy, and all the water should be absorbed. If it’s still a little crunchy, add a splash more water and continue simmering for a few more minutes.

Can I add other vegetables to this Sama Ke Chawal recipe?

Definitely! Feel free to add other vegetables like peas, carrots, or beans. Just add them along with the potatoes and cook until tender.