Jowar Vegetable Pulao
Equipment
Ingredients
Main ingredients
jowar (sorghum) grains (rinsed)
200 g
carrot (diced)
1 piece
sweet corn kernels (fresh or frozen)
100 g
green beans (chopped)
80 g
bell pepper (diced)
1 piece
onion (finely chopped)
1 piece
garlic (minced)
3 clove
fresh ginger (minced)
10 g
green chili (slit)
1 piece
curry leaves
8 piece
cumin seeds
5 g
turmeric powder
2 g
garam masala
5 g
salt
6 g
sunflower oil
20 ml
water
400 ml
Instructions
Rinse and soak jowar
Rinse the jowar grains thoroughly under cold water and soak them in water for 30 minutes.
Prepare vegetables
Dice the carrot, chop green beans, dice bell pepper, and finely chop the onion. Mince garlic and ginger. Slit the green chili if using.
Temper the spices
Heat oil in a pan, add cumin seeds and let them splutter. Add curry leaves, minced garlic, ginger, and slit green chili. Sauté for 30 seconds until fragrant.
Sauté onions
Add the finely chopped onion and sauté until it turns translucent and slightly golden.
Add vegetables and spices
Add the diced carrot, corn kernels, chopped green beans, and bell pepper. Stir in turmeric powder, garam masala, and salt. Mix well to coat the vegetables with spices.
Cook the jowar
Drain the soaked jowar and add it to the pan. Stir to combine with vegetables and spices. Add water and bring to a boil.
Simmer and steam
Reduce heat to low, cover the pan with a tight lid, and cook for 20 minutes until the jowar is tender and water is absorbed.
Rest and fluff
Turn off the heat and let the pulao rest covered for 5 minutes. Fluff gently with a fork before serving.
Serve
Serve hot as a wholesome lunch box meal or breakfast. Garnish with fresh herbs if desired.
Original recipe
Storage
Best enjoyed fresh. Store in an airtight container in the refrigerator.
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