Bagar or Samo seed is something that very commonly eaten in North India during UPWAS. Some places it is also known as Vrat Ke Chawal. I can understand that why it is called so i think because of its broken rice like texture. Its a seed of a grass that grown along with rice in the fields but is not considered as a grain so can be eaten during upwas.
If you are someone who eats tomato during fast then its a satisfying preparation at the end of a long day of fast.
Bagar - 1/4 cup
Fresh Tomato Puree - 1 1/2 cup
(Chop and blend tomato without water in an blender or chop tomato finely)
Coriander Leaves - 1/4 cup chopped
Water - 1 1/2 cup
Upwas Salt to taste
Ghee - 1/2 tsp
Oil - 2 tsp
Cumin seeds - 1/2 tsp
Green Chilli chopped - 1 tbsp
1. Heat 1/2 tsp oil and green chilli.
2. Cook for 2 min and add tomato puree.
3. Cover and cook for 3-4 min and add washed bagar.
4. Add water and cover and cook for 10 min on medium flame.
5. When cooked properly you will see the bagar fluffy and slightly split open.
6. Check for consistency and add more water if needed an boil for a min.
7. Sprinkle coriander leaves and remove from flame.
8.Heat remaining 2 tsp oil and add cumin seeds and let it turn golden.
9. Add to the soup ad cover immediately for a minute .
8. Mix well and serve hot with a dollop of curd on top.
This recipe is little soupy , for upma like consistency use water accordingly
I am sending this to Soup N Juice Event at Mom's Recipes