Meena's Taste Mantra

Jowar Ghoogri - A Rajasthani Pilaf made with Sorghum! Simply rustic and delicious!

We love Jowar in all the form and Amma introduces this wonderful Millet in many ways be it Sweet or Savoury. As a Main Course meal Amma makes this delicious Millet Rice which has Jowar in it. She had seen some article where it was all about Rajasthani Cuisine and how they consumed Millets in various forms. Once such recipe that fancied the little Chef in her was Jowar Ghoogri. This is a Pilaf | Pulav made with whole grain Jowar.

This dish is so bright and vibrant to see and is even more yum to taste! The delicious Jowar Ghoogri is simply mouthwatering and is a must try! We can relish this as a great Breakfast | Brunch | Lunch Option. Even at room temperature this tastes awesome and hence I love to make this for my Office Lunch Box too!

INGREDIENTS

1 cup Jowar | Cholam | Jonna | Sorghum

3 tblsp Red Bell Pepper | Capsicum. cut to 1/4" cubes

1 Yellow Bell Pepper | Capsicum. cut to 1/4" cubes

1 Green Bell Pepper | Capsicum. cut to 1/4" cubes

1 Onion, roughly chopped

2 - 3 Green Chillies, finely chopped

3 Lahsun | Garlic Cloves, smashed

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 tsp Lemon Juice
1/2 tsp Sugar

1/2 tsp Salt | To taste

1 tblsp Olive Oil

1/2 tsp Jeera | Cumin Seeds

1/4 tsp Haldi | Turmeric Powder

3 Lavang | Cloves

1 small Tej Patta | Bay Leaf

METHOD

Wash and soak Jowar overnight. Pressure cook for 8 to 9 whistles. Ensure water level is 2" above soaked Jowar level. Once cooked, keep aside. In case there is excess water, strain it. This water can be used as stock while making soup or for binding any dough.

In a kadhai heat oil and add Jeera. As Jeera begins to crackle, add Lavang, Bay Leaf and Garlic. Saute till Garlic becomes golden brown.
Add Onion and Haldi. Saute for 2 minutes on high flame.
Add all the Bell Peppers, saute for 2 minutes.
Reduce the flame to low and add cooked Jowar and salt. Mix well. Cover cook for 3 to 4 minutes with an occasional stir.
Once done, switch off the gas. Mix lemon juice, sugar and half of the chopped coriander with the Jowar.
Transfer to a serving bowl and garnish with remaining chopped coriander.
Serve hot along with plain Curd | Kadhi.

We relished Jowar Ghoogri along with Soya Chunk Kadhi.

We have used:

1. Borges Light Olive Oil

2. Tata Salt Lite

3. Organic Tattva Turmeric Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.