Barnyard millet is known as Bhagar or Variche Tandul in Maharashtra (Sama ke Chawal in
Hindi). It is typically made during religious fasts in Maharashtra. This spicy dish is a great gluten
free meal option. Bhagar is usually served with peanut curry (Amti) / Dahi (Curd) / green chillies
– peanut-curd chutney.
Preparation time –
20 minutes
Ingredients –
- • Barnyard Millet (Bhagar) – 1 cup;
- • Cumin Seeds – 2 Teaspoon
- • Potatoes – peeled and chopped 2 (Optional)
- • Ghee – 2 table spoon
- • Peanuts – 2-3 table spoon –
- • 1 Tablespoon course grinded peanut
- • Green chillies – ¾
- • Dry fruits – 1- 2 table spoon (optional)
Directions –
- • Keep a pan on the gas stove and roast the bhagar till it gives nice aroma. Keep the flame on medium.
- • Remove from the pan and transfer to a bowl
- • In the same pan , add ghee, and cumin seeds
- • Once the cumin seeds fully cracked, add chillies, potatoes and course grinded peanuts . Saute well
- • Then add water slowly and let it boil.
- • Then add roasted bhagar to water with constant stirring. Stir well so that no clumps are formed
- • Cook it well till it become soft for around 5-10 min.
- • Cover it, keep for 5-10 minutes and serve with Amti / curd or chutney.
- • Tasty and healthy Pulao is ready.