Traditionally consumed during vrats (fasts), this millet kept energy high and the stomach light. Farmers in Uttarakhand still sow it on rain-fed hillsides where no other crop survives. Naturally gluten-free and rich in calcium and iron, it is a humble grain with holy roots. Recipe: Barnyard Millet Kheer How to Prepare: Cook soaked millet in milk, add jaggery/sugar, cardamom, and nuts. Also Known as "Varai/Bhagar" in Maharashtra, it is often cooked as Varai Khichdi with peanuts, potato, and ghee during religious fasting days like Ekadashi and Mahashivratri, when wheat and rice are avoided. Why It Works: Fasting special, light and cooling.
