By: Admin

Region: North Indian

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 2

Time to Prepare: 15 Mins

Ingredients

-Samak rice (barnyard millet) – ½ cup
-Water – 1 ½ cups
-Ghee / Oil – 2 tsp
-Cumin seeds – ½ tsp
-Green chili – 1, finely chopped
-Ginger – ½ tsp, grated (optional)
-Curry leaves – 5–6 (optional, if used in fasting at your home)
-Potato – 1 small, diced
-Peanuts / Cashews – 2 tbsp (roasted)
-Sendha Namak (rock salt) – to taste
-Lemon juice – 1 tsp
-Fresh coriander – 2 tbsp, chopped

Directions

- Rinse and soak samak rice for 15–20 mins. Drain well.

- Heat ghee/oil in a pan. Add cumin seeds, green chili, and ginger.

- Add diced potato and sauté till half-cooked.

- Add the drained samak rice, stir for 1–2 mins.

- Pour in water, add sendha namak, and cook covered on low flame for 8–10 mins.

- Stir occasionally till rice turns soft and fluffy.

- Add roasted peanuts/cashews and mix well.

- Finish with lemon juice and fresh coriander.

Nutritional info

Serve hot with plain curd or vrat ki chutney (coconut/peanut chutney).

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