- 2 tablespoons clarified butter/ghee
- 1 small cinnamon stick
- 2 green cardamoms
- 8-10 black pepper corns
- 1 star anise/chakra phool
- 1 bay leaf/tej patta
- 1 teaspoon cumin seeds/jeera
- 6 cloves/laung
- 8-10 cashews
- 2 tablespoons raw peanuts
- 1 large potato diced
- 1 medium carrot roughly chopped
- 1 teaspoon ginger paste
- 1 large tomato finely chopped
- 1 green chilli finely chopped
- salt to taste
- ¼ teaspoon black pepper powder
- 1 cup samak ke chawal/ barnyard millet
- 1 ½ cup water
- 2 tablespoons fresh coriander
- 1 tablespoon clarified butter/ghee
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Heat ghee in a pressure cooker and then add cinnamon stick, green cardamoms, black pepper corns, star anise, bay leaf, cumin seeds and cloves. Sauté for few seconds.
- Add cashews and raw peanuts and roast for 2 minutes.
- Now add diced potatoes, carrots and ginger paste. Mix well and cook for 2 -3 minutes on medium heat.
- Add the tomatoes, green chillies, salt and black pepper powder. Cook for another 2 minutes.
- Further add samak ke chawal and mix well.
- Now add water, fresh coriander and a tablespoon of ghee. Give it a final mix and then pressure cook on medium heat for 1 whistle.
- Open the lid once the pressure is released.
- Serve hot with aloo ki sabji, curd or salad.
- Measure rice and water from the same bowl
- You can add any vegetable of your choice.
- If you do not eat anything mentioned in the recipe during the vrat then skip it.