Curd Rice With Millets

Ingredients

• ¼ cup samo rice (sama ke chawal, moraiyo, white barnyard millet)
• ¼ teaspoon salt
• 1 teaspoon ghee
• ¾ cup plain yogurt should not be sour
• ⅓ cup cucumber small dice
• ¼ cup carrots shredded
• ¼ cup pomegranate arils
• 2 tablespoon cilantro leaves chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper powder
• 1-2 tablespoon ghee
• ⅓ cup raw peanuts
• 1 teaspoon cumin seeds
• 1 teaspoon ginger finely chopped
• 2 green chillies finely chopped
• 5-6 fresh curry leaves finely chopped

Steps

1. Add samo rice to a bowl and wash it 2-3 times under running water.
2. Place washed rice in a bowl and cover in excess water. Let soak for 20 minutes. Drain the water using a fine sieve.
3. Add soaked samo rice to a pressure cooker. Add ½ cup +2 tablespoon water along with ghee and salt.
4. Close the lid of the pressure cooker and let pressure cook on low medium flame for 2 whistles. Let pressure naturally. Let the rice cool down completely. Fluff only after cooling down else they will become sticky.
5. Thin out yogurt with ¼ to ⅓ cup water to thick yet pourable consistency. Whisk to smooth.
6. In a bowl, add the cooled samo rice. Pour the yogurt over rice.
7. Add shredded carrots, chopped cucumbers & cilantro and pomegranate. Sprinkle salt and black pepper powder.
8. Gently mix everything using a soft spatula. Adjust yogurt quantity as needed. The curd rice should not be thick, it should have a soft porridge like consistency. Set aside.
9. Make the tadka in a small pan on low heat. Toast peanuts in ghee first until lightly browned. Then add cumin seeds, ginger, green chilies and curry leaves. Crisp up everything.
10. Let the tempering cool down for 1-2 minutes. Pour over the yogurt rice that we mixed earlier.
11. Your sama chawal curd rice is ready. Serve with extra pomegranate or peanuts.