Dinner Ideas
Samak Rice Paneer Khichdi
Barnyard millet cooked soft with lauki, paneer and crushed peanuts, with curd on the side. A vrat-friendly khichdi without sabudana.
450
kcal
21g
protein
44g
carbs
21g
fat
Per serving · makes 2 · 30 minutes
Ingredients
- •100 g samak rice (barnyard millet), rinsed and soaked 15 minutes
- •120 g low-fat paneer, cubed
- •150 g lauki (bottle gourd), peeled and diced
- •20 g roasted peanuts, coarsely crushed
- •2 tsp ghee (10 g)
- •1 tsp cumin, 1 green chilli, 1/2 inch ginger grated, a few curry leaves
- •Sendha namak, lemon, coriander leaves
- •200 g curd, to serve
Method
- 1.Heat the ghee in a pressure cooker, add cumin, chilli, ginger and curry leaves and let them sizzle.
- 2.Add the lauki and saute 2 minutes, then add the drained samak and stir for a minute.
- 3.Add 2.5 cups of water and the sendha namak. Pressure cook for 2 whistles and let the pressure drop on its own.
- 4.Open, stir in the paneer and peanuts and simmer 2 minutes. Loosen with hot water if it has thickened.
- 5.Finish with lemon and coriander and serve with 100 g curd per person.
Coach’s note
Samak cooks in minutes and sits much lighter than sabudana. For a fasting day, check which ingredients your family allows, most homes are fine with all of these.
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