Jowar/Sorghum dates back to 3000 BC! Millets have been part of the Indian diet for thousands of years. When wheat and rice took over the markets, the humble millets got buried deep down. What was earlier eaten only by animals and the poor has suddenly gained a place among health foods. With nutritionist harping on innumerable benefits such as higher content of calcium, packed with iron, protein, and fiber, millets are climbing their way back up. Jowar is usually ground and the flour is used for rotis and in baking. Since jowar is gluten-free, making jowar rotis can be tricky. My friends at Aurovika organic store shared this innovative recipe. Simple, easy, and nutritious. Wish that restaurants would start serving stuff like this!

Although millets have a lot of benefits, a word of caution to hypothyroid patients. Please consult your doctor before consuming millets.

Ingredients:
Jowar grains – 1 cup
Raw peanuts/groundnut – 1/2 cup (optional)
Cooking Oil – 1 tsp
Mustard seeds – 1/2 tsp
Urid dal – 1/4 tsp
Chana dal – 1/4 tsp
Hing/Asafetida – a pinch
Curry leaves – 1 sprig
Coriander leaves – 1 tbsp
Water – 1 cup
Grated/chopped coconut – 1 tbsp (optional)
Lemon juice as needed
Salt as needed

Preparation Time: 8 hours (soaking time) + 30 mins (pressure cooking time)
Cooking Time: 5 mins
Makes 4 cups

Method: Rinse and wash jowar in water. Soak overnight or at least 8 hours. Millets are dry grains and absorb a lot of water while cooking. Discard water used for soaking, rinse and drain the jowar. Add a cup of water to the jowar and pressure cook 4-5 whistles. If you plan to use raw peanuts also, pressure cook the raw peanuts in a separate vessel inside the pressure cooker (not in the same vessel as the jowar).

Heat an iron kadai, add oil and mustard seeds. When the mustard seeds start to splutter, add urid dal and chana dal. When the dals turn pink, add hing and curry leaves. Add the cooked jowar and peanuts, add salt, and cook for 2-3 minutes. Turn off the fire. Add grated coconut. Sprinkle lemon juice and mix well. Serve hot as a snack.

You can also make variations to this by adding chopped onions, tomatoes, chopped coriander, chaat masala, and lemon juice to the cooked jowar and peanuts.

Recipe idea credits: Aurovika Organic Store, Bangalore.