Stewed Pumpkin Samak Rice (Barnyard Millet with Pumpkin, Mushroom and Coconut Milk)

Ingredients

• samak rice (barnyard millet) — 1 cup (washed and soaked for 10 minutes)
• water — 2 cups (named in the method)
• oil or ghee — 1 tsp
• onion — 2 tbsp (chopped)
• ginger — 1/2 tbsp (chopped)
• garlic (optional) — 1/2 tbsp (chopped)
• yellow pumpkin — 2 cups (chopped)
• mushrooms — 1 cup (chopped)
• dhania (coriander) powder — 1 tsp
• bhuna jeera (roasted cumin powder) — 1 tsp
• garam masala — 1 tsp
• coconut milk — 1 cup
• pepper powder — 1/2 tsp
• salt (to taste)

Method

1. Heat the oil in a heavy pan and cook the onion and ginger until they brown.
2. Add the pumpkin, mushrooms, garlic, dhania powder, roasted cumin and garam masala. Cook for 5 minutes, stirring now and then, until the spices lose their raw smell.
3. Add the samak rice and the 2 cups of water.
4. Cover and cook for 10 minutes, or pressure-cook for 2 whistles instead.
5. Just before it is done, stir in the coconut milk, pepper and salt. Serve hot.