Curd Rice (Vrat)

Ingredients(for 1 small bowl (about 150g))

• 1/2 cup Sama rice (barnyard millet) (Samak chawal, vrat-friendly)
• 1.5 cups Water (For cooking millet)
• 1 cup Fresh curd (dahi) (Low-fat, whisked)
• 1/2 tsp Rock salt (sendha namak) (Vrat-appropriate salt)
• 1/4 cup Cucumber (Finely chopped)
• 2 tbsp Carrot (Grated, optional for extra nutrition) - optional
• 1 tbsp Roasted peanuts (Lightly crushed, for crunch) - optional
• 1/2 tsp Ginger (Finely grated) - optional
• 6-8 Curry leaves (Fresh, for tempering) - optional
• 1/2 tsp Cumin seeds (jeera) (For tempering) - optional
• 1 tsp Ghee (For tempering, optional) - optional
• 1 tbsp Pomegranate seeds (For garnish) - optional

Instructions

1. 1

   Rinse the sama rice (barnyard millet) thoroughly under running water. Add it to a saucepan with 1.5 cups water. Bring to a boil, then simmer covered until soft and mushy, about 12-15 minutes.

   15 minutes

   Use extra water for a creamier consistency; mash lightly if you prefer smoother texture.

2. 2

   Allow the cooked millet to cool to room temperature. Spread on a plate to cool faster.

   5 minutes

   Do not add curd to hot millet; it may turn sour.

3. 3

   In a mixing bowl, whisk the curd until smooth. Add the cooled millet, rock salt, chopped cucumber, grated carrot, and ginger. Mix gently until well combined.

   3 minutes

   Adjust curd quantity for your preferred consistency.

4. 4

   For tempering (optional): Heat ghee in a small pan. Add cumin seeds and let them splutter. Add curry leaves and sauté for a few seconds. Pour this tempering over the curd rice mixture.

   2 minutes

   Skip ghee for a lower-calorie version or use peanut oil for vegan adaptation.