Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Sama rice (also known as samo, samak, sanwa, bhagar and moriyo) is barnyard millet. It is not a grain; rather, it is a wild seed that is grown for food. Although it is not a grain it can be cooked just like rice. Sama rice is eaten during fastIng for Navratri, Ekadashi and other festivals.
This sama rice khichdi is a delicious savoury dIsh with a porridge like consistency. Do try it and give your feedback.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
- 1 cup sama ke chawal (barnyard millet rice), soaked in water for 1-2 hours and drained
- 2 chopped potatoes
- 1 big tomato, chopped
- 2 tbsp roasted and crushed peanuts
- 2 tbsp desi ghee (clarified butter)
- 1 tsp jeera (cumin seeds)
- 1 chopped green chilli
- 1/4 tsp black pepper powder
- 1 1/2 tsp sendha namak (rock salt)
- 2 1/2 cups water
- Heat desi ghee till it melts. Reduce heat to low and add jeera. Let the jeera crackle.
- Add the potatoes. Stir-fry for 3-4 minutes or till about half cooked.
- Add the chopped green chilli and crushed peanuts. Stir-fry for 30 seconds.
- Add the chopped tomatoes, black pepper powder and sendha namak. Cook till tomatoes turn soft.
- Add the sama rice. Mix and add the water. Stir again and check the salt. Add more salt if needed. Raise heat to high till water comes to a boil.
- Reduce heat to low and cover the rice. Cook for 8-10 minutes till the rice is done. Keep checking a few times in between. Our khichdi took 10 minutes to cook.
- Do not dry out the water completely but keep the khichdi a little liquidy as the sama rice will absorb all the water in a short while. Otherwise, the khichdi will become too dry.
- Serve with dahi or yogurt.
Sama Rice (Barnyard Millet) Khichdi: Navratri Festival Recipe
© 2021 Rajan Singh Jolly