A wholesome, flavour-packed meal made with barnyard millet, seasonal veggies, crunchy cashews and fresh coriander.
Easy ingredients, simple actions and a delicious bowl of convenience. Here's how to make it:

Ingredients:
– 1 1/2 cups barnyard millet (samo), washed and drained
– 2 tbsp ghee
– 1 tsp cumin seeds
– 1 inch ginger, chopped
– 2– 3 green chillies, slit
– 4– 5 cashew nuts, halved
– 1 medium tomato, diced
– 1 medium carrot, diced
– 100 g pumpkin, diced
– 100 g yam, diced
– 1/2 cup blanched green peas
– Rock salt to taste
– 2 tbsp fresh coriander, chopped
– Fresh coriander sprig for garnish

Technique:
1. Heat ghee in a non-stick kadai.
2. Add cumin seeds, followed by ginger and green chillies. Sauté for a minute. Add cashews, tomato, carrot, pumpkin, yam and green peas. Mix well.
3. Add the barnyard millet and mix. Gather 3 cups of water, add rock salt and give a boil. Lower the heat, cover and cook for 10– 12 minutes.
4. End up with fresh coriander, garnish and serve hot. ✨

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#SanjeevKapoor #NavratriRecipes #SamoPulao #MilletRecipes #IndianCooking

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