This #MilletMonday, we're spotlighting millets with the scrumptious 'Jowar Upma!'.

JOWAR UPMA.

Active ingredients.

1 cup sorghum (jowar).
Salt to taste.
2 tablespoons ghee.
1 tsp cumin seeds.
A pinch of asafoetida (hing).
1 sprig of curry leaves.
2-3 green chillies, slit.
1/2 tsp sugar.
2 tbsps roasted and crushed peanuts.
2 tbsps sliced fresh coriander.
Lemon wedges for serving.
Coriander sprig for garnish.

Technique.

1. Wash and soak jowar in adequate water for 8-10 hours.
2. Drain pipes the water, transfer in a pressure cooker. Include 2 1/2 cups water, salt and close the cover.
3. Cook on medium heat till the pressure is released 4-5 times.
4. Heat ghee in a nonstick pan. Add cumin seeds and once they begin to alter the colour, add, add asafoetida, curry leaves and chillies and sauté for 30-40 seconds.
5. Open the pressure cooker once the pressure settles entirely.
6. Add prepared jowar and mix well. Sugarcoat, adjust salt, peanuts, coriander and mix well.
7. Transfer in a serving bowl, garnish with lemon wedge, coriander sprig and serve hot.

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