By Akshara
July 23, 2026
Observing ritual fasts during the sacred monsoon month of Sawan calls for food that is deeply nourishing, legally compliant with vrat guidelines, and packed with enough warmth to lift your spirits on rainy days. Samak rice, also known as barnyard millet, serves as a fantastic grain-free base that cooks up into a comforting, porridge-like consistency similar to traditional khichdi. Elevating this simple fasting meal with a dollop of fiery, freshly ground green chilli and peanut thecha introduces a vibrant punch of heat and earthy crunch.
1 cup samak rice (barnyard millet), washed and drained  2 tablespoons sendha namak (rock salt)  2 tablespoons ghee  1 teaspoon cumin seeds  3 cups hot water  For the Thecha: 4 green chillies, a handful of roasted peanuts, 3 garlic cloves (optional for fasting preference), and fresh coriander leaves ground together coarsely
Melt the ghee in a heavy-bottomed pan over medium heat, add the cumin seeds, and let them crackle before stirring in a spoonful of the freshly ground green peanut thecha.
Add the drained samak rice to the spiced ghee and sauté gently for two minutes to let the grains absorb the aromatic flavours.
Pour in the hot water and sendha namak, stirring well, then cover the pan with a lid and let it simmer on low heat for 10 to 12 minutes until the millet absorbs all the liquid.
Fluff the khichdi gently with a fork once cooked, and serve it hot with an extra dollop of fresh thecha and ghee on top.