Bhagar Recipe – Maharashtrian Style Spicy Barnyard Millet Pulao
Course: North Indian Breakfast
Cuisine: Maharashtrian
Diet: Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Maharashtrian cuisine is known for its rich flavors and the use of diverse ingredients. One such gem is the Bhagar, a dish made from barnyard millet that’s both nutritious and delicious. This Maharashtrian-style spicy Barnyard Millet Pulao combines earthy millet with aromatic spices, making it a perfect dish for a healthy, flavorful breakfast or lunch. The slight tang of kokum, along with the crunchy peanuts and the mild heat from green chilies, creates a perfect harmony of flavors that will transport your taste buds straight to Maharashtra.
This Bhagar recipe is simple to make yet packed with flavors, making it a great addition to your breakfast or brunch spread. Let’s dive into the detailed steps to recreate this classic Maharashtrian dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Barnyard Millet (Bhagar) | 1 cup |
| Green Chillies (chopped) | 3 (or to taste) |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Potatoes (Aloo), peeled & chopped | 2 |
| Kokum (Malabar Tamarind) | 3 pieces |
| Roasted Peanuts (Moongphali) – powdered | 3 tablespoons |
| Ghee | 2 tablespoons |
| Water | As required |
| Sugar (optional) | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coriander (Dhania) Leaves (for garnish) | Finely chopped |
Instructions
-
Roasting the Bhagar (Barnyard Millet)
Begin by dry roasting the barnyard millet (bhagar) in a heavy-bottomed wok or kadai over low heat. Keep stirring occasionally until you notice a pleasant aroma emanating from the millet. This will ensure that the grains are well-toasted. Once done, transfer the millet onto a plate and set it aside. -
Tempering the Spices
In the same wok, heat the ghee over medium heat. Once the ghee is hot, add the cumin seeds. Allow the seeds to sizzle and release their earthy fragrance. After a few seconds, add the chopped green chilies and sauté them for about 30 seconds until they become fragrant. Be cautious not to burn the chilies. -
Cooking the Potatoes
Add the chopped potatoes to the wok and sauté for about 2-3 minutes. You want the potatoes to soften slightly but not brown. Next, sprinkle the powdered roasted peanuts into the mixture along with the kokum pieces. Stir everything together, ensuring that the ingredients are well combined. -
Boiling the Mixture
Add water to the wok. The amount of water you need will depend on the consistency you prefer for your pulao, but a good guideline is to use 1.5 to 2 cups of water. Add salt to taste, and if you’re using sugar, include that now as well (though sugar is optional). Bring the water to a boil. -
Cooking the Bhagar
Once the water has come to a boil, add the roasted barnyard millet (bhagar) into the wok. Stir well to combine all the ingredients and ensure that the millet is evenly distributed. Cover the wok and reduce the heat to medium. Allow it to cook for 10-12 minutes, or until the millet is soft and has absorbed all the water. -
Final Touches
Once the millet is cooked through and tender, turn off the heat. Leave the wok covered for a few more minutes to allow the flavors to meld together. After a few minutes, open the lid and give everything a good mix to fluff up the millet. -
Garnish and Serve
Garnish the Bhagar with finely chopped coriander (dhania) leaves for a fresh burst of flavor and color. Serve the Bhagar hot as a hearty breakfast or lunch dish. For an added touch, pair it with plain yogurt, Tomato Onion Cucumber Raita, or any raita of your choice. A crispy roasted papad on the side complements the dish beautifully.
Tips for Perfect Bhagar:
- Roasting the Millet: The key to a good Bhagar is in properly roasting the millet. This step helps enhance its nutty flavor and gives the dish a lovely texture.
- Adjusting Spice Levels: The green chilies add a wonderful heat to the dish, but you can adjust their quantity based on your spice tolerance. Alternatively, you can use milder varieties of chilies if preferred.
- Vegetable Variations: While potatoes are the traditional choice, you can also add vegetables like peas, carrots, or beans to make the dish even more nutritious.
Serving Suggestions
- Serve the Bhagar with a dollop of plain yogurt or a tangy Tomato Onion Cucumber Raita for a refreshing contrast to the spiciness of the dish.
- You can also pair it with a crispy roasted papad for some extra crunch.
This Maharashtrian-style Bhagar is a perfect choice for anyone looking for a light, nutritious, and flavorful dish. Its spicy and tangy flavor profile, combined with the goodness of barnyard millet, makes it a wholesome breakfast or lunch. Try this recipe at home, and enjoy a taste of authentic Maharashtrian cuisine!
