Sama or samvat or barnyard millet is a North Indian cuisine and commonly known as Vrat ke Chawal (Rice for fast). Just because consumption of cereal grains is abstained and instead of normak rice, samvat is used the rice based dishes in Navratra.<
The auspicious times are here and so is the time to go plain on your diet. Now, sama or samvat or barnyard millet is a North Indian cuisine and commonly known as Vrat ke Chawal (Rice for fast). Just because consumption of cereal grains is abstained and instead of normal rice, samvat is used as the rice based dishes in Navratra. It requires only 45 minutes in preparing Samvat pulao.
Apart from being the optimum choice for rice based vrat dishes, Samvat is good for health because it is gluten free grain.
Ingredients (measuring cup used, 1 cup = 250 ml)
- Sama or samvat ke chawal/vrat ke chawal or barnyard millet - 1 cup
- Cumin seeds – 1 Tsp
- Cinnamon stick - ½ inch
- Green cardamoms - 2
- Cloves - ½ inch
- Black pepper - 3-4 whole
- Ginger (½ inch) + green chili (1) crushed in a mortar-pestle
- Curry leaves - 8-10
- Chopped coriander leaves - 1 tbsp
- Peanuts - 2 tbsp
- medium potatoes, peeled & cut in cube
- Cashews - 8-10
- Almonds - 8-10 whole
- Oil or ghee - 2 tbsp
- Water - 2.5 to 3 cups
- chopped coriander for garnishing - 1 tbsp
- Sendha namak or rock salt as per requirement
- Lemon wedges and lemon juice as per requirement
Also read : Foods recipes for navratri
How to make Samvat Pulao/Vrat ke chawal:
- Wash the Sama a few times with water just like the way we rinse rice.
- Take enough water to soak the sama for 20 to 30 minutes.
- Take a shallow pan and roast the peanuts without any oil, ghee or butter, just roast them dryly.
- Now, powder them in a dry grinder.
- Take another pan and heat or ghee.
- Add all the spices – cloves, cinnamon, Peppercorns, cardamom and cumin.
- Saute the oil till it becomes fragrant and the cumin sputter.
- Now, add the crushed green chilies and ginger cook for a couple of minutes on low flame.
- Now, take the curry leaves and potatoes, coriander leaves and cook for 3 to 4 minutes on a low frame.
- Now add the powdered peanut and stir for a while.
- Drain the excess water from the sama or samvat and then add to the cooked mixture.
- Cook for a while.
- Add more water and salt. Pressure cook for 4 to 5 whistles till the all the water is vaporized and the samvat chawal is cooked.
- You can roast the cashews and almonds separately while the pulao is cooking.
- When the almonds and cashews are back to the normal temperature, chop or slice them.
- While you serve the samvat pulao, you can garnish them with the roasted dry fruits and coriander.
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