Sawan ka mahina, the monsoon season, is characterised by an array of celebrations that occur almost simultaneously. The Hindu calendar's fifth month is called Sawan (or Shravan maas). During this time devotees spend the entire month honouring Lord Shiva and Goddess Parvati with fasting, pujas, and other rituals, most prominently on Mondays. Swaan ka Somwar is another name for it. The practise of fasting during the month of Shravan, or Shravan Somwar, is seen as particularly fortunate. Light, sattvik fare is popular in Sawan as a means of purifying the mind, body, and spirit. Throughout the month, there are typically four or five somwars (Mondays) where large devotees gather at temples to pray to Lord Shiva. Prepare samak rice khichadi if you're fasting and seeking a sattvic meal.
Video Credit: YouTube/Shaluzlovebook Kitchen
Barnyard millet, samo seeds, samvat grains, and samo seeds are just a few of the various names for Samak rice. It's a very old millet, but it's still grown extensively in places like India, Japan, and Korea. According to research, India is the world's leading producer of small millets like samak rice. Samak rice is preferred during festivals when fasting dishes need to be prepared because it is not a grain but rather wild seeds. Smaller and rounder than rice grains, these grains are a pale white tint. The flavour is reminiscent of broken rice, while the consistency is somewhere between semolina and broken wheat. Instead of splitting into individual grains when cooked, samak rice forms clumps like upma.
Samak rice provides several health benefits due to its high content of beneficial elements like fibre, protein, and micronutrients like zinc and iron. Let's talk about how samak rice differs from conventional rice and how it can improve your health.
Maintains blood sugar levels: Some research suggests that samak rice can assist diabetics control their blood sugar levels. Barnyard millet is rich in crude fibre (8.1 and 16.3%) and contains about as many carbs (51.5 and 62.0 g/100 g) as other millet varieties, according to a study. This guarantees that the body's sugar levels are controlled.
Lowers cholesterol levels: Samak rice has a high concentration of resistant starch, which, according to research, has beneficial effects on cholesterol levels by lowering both LDL (the "bad") and total cholesterol and promoting healthy gut bacteria. Consuming too much of it, however, has been linked to gastrointestinal side effects such gas and bloating.
Helps in growth and development: Protein is an essential macronutrient that helps build and repair cells throughout the body. Samak rice has been shown to have more protein than other main millets and cereals. The range is 11.2% - 2.7%. Barnyard millet is a nutritious grain that can aid in building muscle and keeping you in good health.
Prevents the risk of anaemia: Inadequate iron levels are a worldwide epidemic amongst women. Research indicates that this short-term crop can aid in the maintenance of iron stores in the body due to its high iron concentration (about 16 mg/100 g). Samak rice contains iron, which may promote important bodily functions, including temperature regulation and the maintenance of lung health.
Helps absorption of body nutrients: Samak rice has a low level of phytic acid, an anti-nutrient present in plants that blocks the body's ability to absorb calcium and magnesium. Samak rice aids in increased absorption of the nutrients than other grains like whole wheat or rice.
There are numerous ways in which samak rice differs from normal rice. In comparison to conventional rice, it has a significantly higher concentration of resistant starch, protein, iron, zinc, and a wide variety of polyphenols and antioxidants. In point of fact, the grain in question is not rice but rather a millet, and it is cultivated in regions of the world with warm and temperate climates.
Here’s how to make samak rice khichdi
Ingredients:
3/4 cup Samak Rice
1-2 cups water
1-2 green chillies chopped (Depending on taste)
1/4 inch ginger chopped
1 small potato cubed (Boiled)
2 tbsp peanuts
1 tbsp cashews
1 tsp Cumin Seeds (Jeera)
1.5 tbsp Ghee (Clarified Butter)
Salt to taste
Coriander to garnish
Method: Soak the Samak Rice for at least half an hour. To a skillet or wok, melt some ghee. When the ghee is hot, fry the peanuts in a small pan until they are brown.
Take the Cashews out and cook them in a pan until they're just golden. (You can skip this step if you like, but it's not necessary.) Throw some cumin seeds into the same pan. Once it begins to sputter, add the ginger and cook for another minute. After that, toss in some green chilli and potatoes for a quick sauté in a pan. The potato can be used either boiled or uncooked. A couple more minutes is probably all it will take to finish. Once done, add the peanuts and Samak Rice. Give everything a quick stir. Finally, pour in two glasses of water and a pinch of salt. Cook, stirring occasionally, for 7–8 minutes over medium heat.
Do not overcook and do not stir too frequently. It can turn to mush in a matter of minutes, so keep an eye on it. Mix in half of the cashews and set aside. Turn off the heat and give the rice 10 minutes to soak up the flavours.