In the vast and diverse tapestry of Indian cuisine, there exists a culinary gem that has been cherished for centuries, yet often overlooked amidst the glitz and glamour of more popular dishes. It’s millets, a group of small-seeded grasses that have sustained the people of India for thousands of years. And in the heartland of Maharashtra, a state steeped in tradition and flavour, one particular millet delicacy stands out with its simplicity and wholesomeness - Bhagar, a Maharashtrian millet pulao that is both nutritious and deeply satisfying.
But before we delve into the delectable details of Bhagar, let us take a moment to appreciate the rise of millets in India and their rich history. Millets, known as "Siri Dhanya" in Sanskrit, have been cultivated in the Indian subcontinent since ancient times. These hardy grains were an integral part of our ancestors' diets, providing sustenance and nourishment in regions where other crops struggled to thrive.
Over the years, millets faced a decline in popularity as more commercially viable grains took centre stage. However, with the growing awareness of the importance of sustainable and healthy eating, millets have made a remarkable comeback in recent times. Their ability to thrive in diverse climates, resistance to pests, and high nutritional value have brought them into the spotlight once again.
What sets Bhagar apart is its delicate texture and nutty flavour. The millet grains retain their slight chewiness, providing a pleasant contrast to the tender vegetables. The subtle spices enhance the natural taste of the millet, creating a symphony of flavours that is both harmonious and gratifying.
Beyond its delightful taste, Bhagar boasts a myriad of health benefits. Millets are naturally gluten-free, making them an excellent choice for individuals with dietary restrictions. They are also rich in fibre, vitamins, and minerals, contributing to improved digestion and overall well-being. Moreover, millets have a low glycemic index, making Bhagar an ideal choice for those seeking to maintain stable blood sugar levels. In a world where culinary trends come and go, it is comforting to know that traditional dishes like Bhagar continue to shine, reminding us of our rich heritage and the inherent wisdom of our ancestors.
Video Credits: My Bliss Channel/YouTube
Ingredients:
- 1 cup barnyard millet
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 small cinnamon stick
- 4-5 cloves
- 8-10 curry leaves
- 1 medium onion, finely chopped
- 2 green chillies, slit lengthwise
- 1 small potato, peeled and cubed
- 1 carrot, peeled and finely chopped
- ¼ cup green peas (fresh or frozen)
- Salt to taste
- 2 cups water
- Fresh coriander leaves, for garnishing
Method:
- Rinse the millets thoroughly under running water and drain.
- Heat ghee or oil in a deep pan or pressure cooker over medium heat.
- Add cumin seeds, cinnamon stick, and cloves. Sauté for a minute until they release their aroma.
- Add curry leaves and chopped onions. Sauté until the onions turn golden brown.
- Stir in green chillies, potato cubes, chopped carrots, and green peas. Cook for 2-3 minutes.
- Add the drained millets (millet) and mix well with the vegetables.
- Season with salt according to taste and sauté for a minute.
- Pour in water and give it a gentle stir.
- If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. If using a pan, cover it with a lid and simmer until the millet is cooked and the water is absorbed (around 15-20 minutes). Fluff the millets gently with a fork.
- Remove from heat and let it sit covered for a few minutes to allow the flavours to meld.
- Garnish with fresh coriander leaves.
- Serve hot Bhagar pulao as a main dish or as a side with yoghurt or raita.