Navratri is currently being celebrated across India, with many individuals observing fasts during this period. Commonly consumed items include Rajgira (amarind), water chestnut flour, buckwheat flour, tapioca pearls, and Samak rice. However, Samak rice often leads to confusion as it is not rice in the traditional sense. Some even refer to it as a type of millet. So, what is Samak rice, how is it cultivated, and why is it a popular choice during fasting?

Known as barnyard millet or samo rice in English, Samak rice is referred to as samak, sanwa, or samaai in Northern India. It originates from the plant Echinochloa and is a small grain, similar to kodo and kutki, but it is not directly related to rice. This millet thrives in hilly and arid regions, demonstrating resilience against both floods and droughts.

Samak belongs to the millet family and is sometimes called pseudo rice or fake rice. It is lightweight, easily digestible, and beneficial for diabetics due to its high protein, iron, and fiber content. Being gluten-free, it is a popular choice during fasting, often prepared as khichdi, pulao, or kheer.

Scientific Classification vs. Religious Beliefs
While scientifically categorized as a minor grain, Samak is viewed as a staple in religious contexts. It is used to maintain a light body and rest the digestive system during fasting, although it is not classified as a grain in religious terms.

Historical Context of Fasting
The use of Samak rice in fasting traditions dates back thousands of years, with evidence of millet cultivation in India for over 5,000 years. Hindu texts regard millets as a 'pure' food option, while grains like rice and wheat are often avoided during fasting.

Connection to Krishna and Sudama
A notable story from the Mahabharata involves Sudama offering Krishna flattened rice made from Samak, linking it to fasting traditions that have persisted for millennia.

Despite its name, Samak rice is not true rice; it is a seed from the grass family. In fasting practices, traditional grains like rice and wheat are deemed tamasic or heavy, while millets are classified as light and sattvic. This distinction is why Samak is favored over rice during fasting.

Barnyard millet has been cultivated in India for centuries, particularly in challenging soils. It is a fast-growing, water-efficient crop, making it suitable for rain-fed agriculture. India leads the world in millet production, with Samak thriving at altitudes up to 2,700 meters.

Samak is a short-duration crop that requires minimal water and flourishes in dry conditions. It is cultivated on approximately 0.96 lakh hectares in India, yielding about 0.73 lakh tons annually, averaging 758 kg per hectare.

Sowing Time
The sowing period varies by region, typically occurring before or during the monsoon. It requires little fertilizer and is ready for harvest in two to two and a half months.

Harvesting Process
Once ripe, the plants turn yellow-brown, and the seeds are harvested through threshing. After drying in the sun, they are cleaned and stored in moisture-proof bags.

Samak is versatile in the kitchen, used to prepare fasting dishes like khichdi, pulao, kheer, and poha. It can also be transformed into rotis, parathas, dosas, idlis, laddus, muffins, or cakes. Recently, innovative products like papads and biscuits have also been made from this millet.

In summary, Samak rice is not rice at all but a seed classified among millets. Its unique properties and cultural significance make it a staple during fasting periods like Navratri.

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