- 1 cup Barnyard millet Bhagar or Sama ke chawal
- 1 tablespoon Ghee
- 200 gm Potatoes
- 2 Green Chilies
- 2 tablespoon peanuts
- 1 teaspoon cumin seeds
- 10 curry leaves
- ½ teaspoon Rock salt sendha namak
- 2 tablespoon cilantro coriander leaves
Rinse one cup of Bhagar thoroughly in the water. Keep it aside.
Heat 1 tablespoon ghee in a pan and add cumin seeds, curry leaves and green chilli.
Allow cumin seeds to splutter and green chillies will be slightly blistered.
Add medium chopped potatoes and cook till potatoes are soft. This will take a few minutes.
Now add rinsed and drained barnyard millet or Bhagat to it and saute for a couple of minutes.
Add 2.5 cups of water and rock salt. Mix well, cover and reduce the heat to low.
Cook the millets on slow heat for 7-8 minutes till all the water is absorbed and Bhagat becomes fluffy.
Your barnyard millet pulao or khichdi is cooked. Add some roasted peanuts garnish with chopped corianders.
- In this recipe of Vrat wale sama ke chawal, I have added just potatoes. But if you are making it for the non-fasting days you can add other vegetables like beans, peas, carrots etc. That will add a lot of nutrition.
- You can use all the spices permitted for fasting recipes if you like it spicier. Ghee adds a lot of flavour to this dish. I suggest using ghee for cooking this. But for some reason, you do not want to use ghee you can use cold-pressed peanut oil. I like to avoid any refined oil in my cooking.
- I have cooked variche bhaat in a pan but if you want to use a pressure cooker or Instant pot you can definitely cook Bhagar in a pressure cooker. The only difference is cooling barnyard millet in a pressure cooker takes a lot less time to cook it for 3-4 minutes after pressure buildup.
Calories: 291kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 373mg | Potassium: 258mg | Fiber: 2g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 63mg | Calcium: 38mg | Iron: 4mg