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Jowar (Sorghum) Dalia a.k.a Porridge

Print Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 3 people

Ingredients
  

For Tempering

  • 1.5 tsp mustard seeds
  • 6-8 curry leaves
  • 1 tsp turmeric powder
  • 1.5 tsp coriander powder
  • 1 tsp red chilli powder

For Steamed/Saute Vegetables

  • 1/2 cup green capsicum diced, small
  • 1/2 cup tomatoes diced, small
  • 1/2 cup green peas
  • 1/2 cup french beans diced, small
  • 1/2 cup carrots diced, small

For Porridge

  • left over pulp from sorghum milk when using 1 cup sorghum to make milk
  • 6-8 cups water
  • salt to taste

Instructions
 

For Tempering

  • in a small pan, dry roast the mustard seeds and curry leaves
  • as they start to splutter, turn off the stove and add all 3 powdered spices. mix these well
  • let it cool for few minutes and then add 1/4 cup water to make a slurry and keep aside.

For Steamed/Saute Vegetables

  • lightly steam or saute all diced vegetables. make sure to add beans first and then carrots as these will take longer to cook.

For Porridge

  • With the help of a fork or your fingers, break apart the pulp so it has no lumps.
  • Take the pulp in another pan, add 4 cups water. Mix well to ensure no lumps are formed.
  • Keep cooking till it becomes soft. Add more water as needed.
  • Once tender, add the vegetables, salt and tempering in this and cook for 2-3 minutes and turn off the stove.
  • Porridge is ready.