Jowar Upma

Jowar upma is made from fluffy jowar/sorghum and vegetables. It has a unique chewy texture that makes it taste like a wheat berry or corn and gives a taste of millet salad.This  non-sticky upma is gluten-free,vegan and rich in minerals with benefits enriched by adding vegetables.

Method:

1. Soak one big cup of whole jowar overnight or for at least 8 hrs. This helps in fast cooking and digesting the protein of jowar.
2. In a pressure cooker, add 3 cups of water and add one cup of jowar draining the soaked water.
3. Add some salt and pressure cook it in medium to low flame for 3 whistles. You can allow one more for a bit more softer texture.
4. It will be cooked yet chewy and intact.
5. Meanwhile, chop vegetable. I used onion,carrot,ginger,green peas and sweet corn. You can add vegetables of your wish that suits an upma.
6. I layered few spoons of water in a 2L pressure cooker and salted veggies(other than onion) and pressure cooked it for 3 whistles on high. Release the pressure within few seconds with a laddle just below the cooker weight. Vegetables will be just done rightly.
7. You can also cook veggies traditionally after tossing onions in the pan but this is healthy and quicker way.
8. Once pressure settles, open jowar and drain the water. You can use the water as stock for soups or other liquid dishes.
9. In a pan, add oil, splutter jeera,crushed 1 inch ginger,1 split green chilli and toss cut onions till it turns tender.
10. Add cooked vegetables and jowar to it.
11. Add a spoon of  cumin powder, 2tspn of coriander powder, garam masala, hing,red chilli powder,salt as needed.
12. Quickly toss them all and add few spoons of grated coconut and coriander leaves.
13. After switching off the stove, squeeze half a lemon’s juice.

Serve Jowar upma hot with some crispies or chutney.