In India people fast on various occasions. They have a restrictive diet and avoid many ingredients. Cereals are not consumed during fasts. An alternate to rice i.e. barnyard millet is used. It belongs to the millet family but is called vrat ke chawal or samvat ke chawal. Chawal ki recipe is an easy rice recipe. It is not supposed to cook into separate and long grains, therefore, it is a forgiving recipe. It can be prepared in a pressure cooker; however, I have used a cooking pan for this chawal ki recipe.
This chawal ki recipe is basic and simple. I prefer simple food during fasts. Therefore I have not added dry fruits etc. This recipe can be extended to a pulao recipe by addition of dry fruits and permissible vegetables. I make it for a fasting kadi chawal combination and serve it with rajgiri ki kadhi. Therefore I have kept it very simple, calling for minimal ingredients which are:
Chawal: Barnyard millet/samvat ke chawal/ vrat ke chawal is what we need for this recipe. These are tiny, round and white; quite different from the regular rice, more close to sabudana (look wise).
Ghee/clarified butter: Be it the samvat ke chawal or basmati rice recipe, it works best with ghee.
Cumin seeds: I use cumin seeds (jeera) during fasts and therefore I have flavored the rice with it. If you don’t eat cumin seeds, avoid it.
We have a collection of recipes for fast. Even the chutneys for fasts and fasting desserts have been clubbed separately. If you are looking for non-fasting chawal ki recipes, you can try lemon rice, fried rice recipe, etc.
Serve it hot with steaming hot rajgiri ki kadhi for lunch during fast.
1.This recipe serves 2-3 persons.
2.In a pan heat 1 tsp of ghee. Add in ½ tsp of cumin seeds (jeera) and let it splutter.
3.Next drain off all the water in which the vrat ke chawal were soaked and add the rice to ghee and cumin.
4.Cook it for 2 minutes on a low flame.
5.Add in 1 cup of water.
6.Next goes in rock salt to taste.
7.Let the water come to a boil.
8.Thereafter cover it and place some heavy weight on the top so that the steam doesn’t escape. Cook on low flame.
9.When rice is almost cooked, place a skillet under the cooking pan. And cook for a couple of minutes.
10.Switch off the flame and do not remove the cover and weight for another 10-15 minutes. After 15 minutes, puff up the rice using fork.
11.Serve hot. Bon appétit!
PREP TIME 20-30 minutes (soaking time)
COOK TIME 10-12 minutes
TOTAL TIME 12 minutes + 30 minutes passive time
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