Navratra special Samak ka upma (Barnyard millet Porridge)

Barnyard Millet is a wonder millet is a rich source of Vitamin B complex and has the lowest carbohydrate content amongst all the millets. Commonly called as Samvat chawal or samyak chawal in India and popularly used during fasting, this wonder millet will soon find its place in day to day kitchen.  Barnyard Millet has a very low glycemic index and serve as a perfect meal option in case of Type 2 diabetics and being gluten free is an  appropriate food for gluten in tolerant people.

With all the health benefits, this wonder millet is versatile and can be cooked many ways. I have tried to use it to cook a simple steamed porridge kind of dish with some vegetable and peanuts for some crunch.

This is a simple no fuss recipe and perfect for untimely hunger pangs also.

 

Samak Upma ( Barnyard Millet porridge)IMG_6811

Prepration Time  10 minutes

Cooking Time  10 minutes

Serves  2

Equipments   Non stick pan

Ingredients

Barnyard Millet        1 cup

Carrot                          1

Tomato                         1 large

Curry leaves                 4-5      

Peanuts                          8-10

Lemon Juice                 1 tsp    

Oil/ Ghee                      1 Tbsp

Rock salt (saindha namak) to taste

 

Method

  1. Wash and soak the millet for about half an hour.
  2. Take a non stick pan , add clarified butter (ghee) or oil, once hot, add curry leaves and peanuts till they are roasted and crisp.( remove and reserve a few peanuts to garnish)
  3. Add chopped carrots, tomatoes and add salt to taste, allow to cook a little but still retaining some crunch( about 2 min)
  4. Add drained millets. Roast for some time.
  5. Heat about 2 cups of water.
  6. Add this hot water to the pan, and cover to cook for about a minute till all water is soaked.
  7. Finish with lemon juice, serve garnished with peanuts and curry leaves.

Note: A lot of other vegetables can be added like beans, broccoli etc , in case this dish is made for non fasting days. Also amount of water is reduced if the millets have been soaked for longer.

 

 

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