Preparing the jowar & veggies : First, thoroughly wash and soak the whole jowar for 8-10 hours. Drain the water, transfer to a pressure cooker with fresh water and a pinch of salt, and cook for 5-6 whistles until completely soft. Let it cool. Similarly, boil the sweet potato and sweet corn, then keep them ready.

Searing the tofu : Heat 1 tsp of oil or butter in a pan. Add the tofu cubes, a pinch of salt, and black pepper powder. Toss for about 2 minutes until they turn lightly golden brown. This enhances both the texture and look.

Making the dressing : In a small bowl, whisk together the lemon juice, honey, chaat masala, black salt, and finely chopped mint leaves until well combined.

Assembling the bowl : In a large mixing bowl, combine the boiled jowar, pan-seared tofu, boiled sweet potato, sweet corn, chopped cucumber, and tomatoes.

Final touch : Pour the prepared tangy dressing over the salad and toss everything together gently. Your vibrant and premium salad bowl is ready!

Serving suggestion : Transfer the salad to a beautiful serving bowl. Garnish with a few fresh mint leaves or pomegranate pearls if you like. Serve it chilled or at room temperature as a wholesome, light summer meal for lunch or dinner.