Farali Curd Rice with Barnyard Millets | Samak Curd Rice | फराली समक के दही चावल

curd

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and creaminess, while buttermilk is lighter.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: chickpeas

Sunflower seeds provide similar crunch, while chickpeas are a protein-rich alternative.

Introduce the recipe and ingredients for farali curd rice using barnyard millets.

Soak 3/4 cup of barnyard millets for at least 1 hour.

Transfer the soaked barnyard millets to a pressure cooker and add double the quantity of water and some rock salt; stir and close the lid.

Cook for three whistles in the pressure cooker.

Apply a little oil on the rim of the cooker to prevent water from spilling out.

Release the pressure and open the cooker; let the millets cool down before mixing with yogurt.

Prepare fried bananas by peeling and cutting them into thicker slices, then sprinkle with salt and mix thoroughly.

Heat 2 tablespoons of oil in a frying pan over medium heat, then add the banana slices.

Cook the bananas for 4 to 5 minutes, flipping them after half a minute until soft; check with a fork.

Once cooked, sprinkle with cumin powder, amchur powder, and crushed black pepper; toss to combine and set aside.

In a larger bowl, add yogurt, rock salt, sugar, and crushed black pepper; whisk together and add a little filtered water.

Add grated carrots and chopped coriander leaves to the yogurt mixture.

Once the barnyard millets are cool, mix them into the yogurt mixture, adjusting the quantity as needed.

Taste and adjust salt if necessary, then add the tempering along with cumin seeds and cashew nuts for crunchiness.

Garnish with some reserved tempering and serve at room temperature or chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens