INGREDIENTS:



2tablespoons 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

1½ cup water

2 tablespoons fresh coriander

1 tablespoon clarified butter/ghee


STEPS IN MAKING:



1)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.

2)Add cashews and raw peanuts and roast for 2 minutes.

3)Now add diced potatoes, carrots and ginger paste. Mix well and cook for 2-3 minutes on medium heat.

4)Add the tomatoes, green chillies, salt and black pepper powder. Cook for another 2 minutes.

5)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.

6)Open the lid once the pressure is released.

7)Serve hot with aloo ki sabji, curd or salad.






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