Jowar (Sorghum) Pongal

Name: Jowar (Sorghum) Pongal
Cuisine: Indian
Ingredients: 1/2 cup jowar seeds (sorghum), dry roasted & soaked overnight; 1/2 cup split moong dal (green gram), dry roasted & soaked for 2 hours; 2-3 tbsp. oil; 1 tsp. mustard seeds; 1/4 tsp. asafoetida; 1/2 tsp. whole peppercorns, crushed; 1 tsp. ginger, grated; 1-2 sprig curry leaves; handful cashew nuts; to taste salt; 2 tbsp. ghee; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

Try something new with jowar (sorghum), a wonder grain, and make this yummy and healthy pongal. Pair it with split moong dal to come with this awesome breakfast recipe. Jowar is a great substitute to rice and is highly recommended in our daily diet.
Relish it as it is or with some coconut chutney, pickle or idli podi. You can as well serve it for brunch, as an evening snack or after school snack. Choice is yours. So get going and surprise your family and loved ones with this simple and easy recipe.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupjowar seeds (sorghum), dry roasted & soaked overnight
1/2 cupsplit moong dal (green gram), dry roasted & soaked for 2 hours
2-3 tbsp.oil
1 tsp.mustard seeds
1/4 tsp.asafoetida
1/2 tsp.whole peppercorns, crushed
1 tsp.ginger, grated
1-2 sprigcurry leaves
handfulcashew nuts
to tastesalt
2 tbsp.ghee
1 tbsp.coriander leaves, chopped

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Steps

1

Blend the soaked jowar in the mixie till it is half crushed. Pressure cook the jowar and dal in 3-4 cups water with salt to taste for 10 minutes on a low flame after the first whistle.
2

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.
3

Switch off the flame and pour this temering over the boiled jowar-dal mix. Drizzle ghee over it and garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.