Pej (rice or millet gruel)
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A thin gruel of rice, broken rice or millet cooked in plenty of water, drunk by tribal families as food and drink.
Region: Chhattisgarh (Bastar and Surguja)Occasion: Daily, especially in summer and while working in the fieldsTime: 40 minServes: 4Vegan
Ingredients
- ½ cup broken rice, or ragi or kodo millet flour
- 6 cups water
- Salt to taste
- Onion, green chilli or chapda chutney to serve
Method
- Bring the water to a boil in a clay or metal pot.
- Add the broken rice (or stir in the millet flour mixed with a little cold water).
- Cook on low heat, stirring now and then, until the grain is very soft and the gruel is thin and smooth.
- Add salt. Drink warm or cooled, with onion, chilli or chutney on the side.
History
Pej is the staple drink-food of many tribal communities of Bastar and Surguja and is carried in gourds to the fields and forest.
Significance
Pej gives water and energy through the long working day and is believed to protect against the summer heat.