JOWAR CURD BOWL

This Jowar with Curd is a light, nourishing and gut-friendly dish made using cooked whole jowar, fresh vegetables and creamy curd, finished with a fragrant ghee tempering.
Naturally gluten-free and rich in fiber, this dish keeps you full for long and is perfect for summer lunches, light dinners or healthy meal prep. The crunchy vegetables and aromatic tempering elevate this simple comfort food into a flavorful, satisfying bowl.

Preparation time : 5 minutes
Soaking time: 7-8 hours(over night)
Cooking time: 10 minutes
Serves: 2 persons

Ingredients:

1 cup whole jowar (sorghum), soaked overnight
½ cup cucumber, finely chopped
¼ cup carrot, grated
2 tbsp fresh coriander, chopped
1 cup fresh curd (adjust consistency)
Salt to taste

For Tempering:

1 tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp urad dal
1 green chilli, finely chopped
1 tsp ginger, finely chopped
Few curry leaves
1 tbsp peanuts
1 tbsp cashew nuts

Method:

Soak jowar for 7-8 hours or preferably overnight.

Drain soaked jowar and pressure cook it with enough water and a little salt until soft but not mushy.

Once cooked, drain excess water and allow the jowar to cool slightly.

Transfer cooked jowar to a mixing bowl.

Add chopped cucumber, grated carrot, coriander and adjust salt.

Mix in fresh curd to get a creamy but non-runny consistency.

Heat ghee in a small pan. Add mustard seeds and let them splutter.

Add cumin seeds, urad dal and sauté until lightly golden.

Add green chilli, ginger, curry leaves, peanuts and cashews. Fry until aromatic.

Pour the hot tempering over the jowar curd mixture and gently mix.

Serve fresh or slightly chilled.