Ingredients
- 1/2 cup Sama ke Chawal (Barnyard millet)
- 1/4 cup Peanuts (raw or roasted)
- 1 small Potato, cubed
- 2 tbsp Ghee
- 1–2 Green chilies, slit
- 1 tsp Ginger, grated or pasted
- 1.5 to 2 cups Water
- 1 tsp Sendha Namak (rock salt for fasting)
- 1/4 tsp Turmeric powder
- A pinch of Sugar (classic Bengali touch)
- 1 Bay leaf (tejpatta)
- 1/2 tsp Cumin seeds (jeera)
The Easy Method
1. Prep the Grains
Rinse the sama ke chawal thoroughly under running water. Soak it in water for 15 to 20 minutes, then drain and set aside.
2. Fry the Peanuts & Potatoes
Heat 1 tablespoon of ghee in a heavy-bottomed pan. Fry the peanuts until golden and crunchy. Remove them and set aside. In the same ghee, lightly fry the potato cubes until they get a slight golden crust, then remove and set aside.
3. Infuse the Bengali Aromatics
Add the remaining ghee to the pan. Lower the heat and add the whole spices: bay leaf and cumin seeds. Sauté for a few seconds until fragrant. Add the grated ginger and slit green chilies, sautéing until the raw aroma disappears.
4. Toast the Millet
Add the drained sama ke chawal (Shyama Chal) and turmeric powder to the aromatic ghee. Gently stir-fry the grains for 1–2 minutes. This light toasting technique (similar to how dal/rice is treated in Bengali khichuri) prevents the millet from turning into a sticky paste.
5. Simmer and Finish
Pour in the water and add the fried potatoes, half of the roasted peanuts, sendha namak and a pinch of sugar. Bring to a boil, then cover and simmer on low heat for about 10 minutes until the millet absorbs the water and softens.
To Serve: Turn off the heat and let it rest covered for 2 minutes. Lastly, top with the remaining crunchy peanuts for texture and serve hot with a side of plain yogurt or fasting-approved chutney!