Take 1 1/2 cups of Barnyard Millet/ Samo in a bowl and wash it with water at least 3 times.

Soak it for 10 minutes cooking.

Keep peanuts, cashew nuts, green chili, curry leaves, and cumin seeds ready in a plate before you start to cook.

Heat oil in a pan and once it's hot add cashew nuts and fry them till golden brown.

Remove on a plate and now add peanuts and fry them till golden brown in color on a medium flame.

If you fry them on a high flame then it will not be crunchy. Remove it on a plate and keep it aside.

Now add cumin seeds, once they start crackling add curry leaves and green chili in it.

Saute it for 4-5 seconds and add Samo in it. Add 2 cups of water in it and let it cook for 5 minutes stirring it in between.

If you do not stir it often then the Samo will stick at the bottom and burn.

At this point add curd (if you are using) and the rest of the water and let Samo cook again till 5 minutes.

Add a few peanuts, salt, sugar, and lemon juice in it.

Once all the liquid is absorbed switch off the flame and remove Samo in a serving bowl.

Garnish with fried peanuts, cashew nuts, and serve it hot.