تحفة النظار في غرايب الامصار وعجايب الاسفار 10.10.4

10.10.4

The grain of this shāmākh is very small. When it has been gathered it is put in the sun and then pounded in wooden mortars, so that its husk flies off and its kernel remains, white. They make from it a porridge which they cook with buffalo milk, and it is tastier than bread made from it. I used to eat it often in the land of Hind and liked it. Among them is māsh, which is a kind of vetch.