Introduction: Step into our kitchen, where we’re about to prepare a nourishing and comforting dish – Sorghum Khichdi, also known as Jowar Khichdi! Khichdi, a traditional Indian comfort food, is a versatile dish made with rice, lentils, and an assortment of vegetables and spices. In this recipe, we’ll be using sorghum, a nutritious whole grain, as the base to create a wholesome and delicious khichdi. Join us as we explore the simplicity and goodness of Sorghum Khichdi.

Ingredients:

• 1 cup sorghum (jowar), soaked overnight
• 1/2 cup split yellow moong dal (split yellow lentils), soaked for 1-2 hours
• 2 tablespoons ghee (clarified butter) or cooking oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 2-3 green chilies, slit lengthwise
• 1-inch piece ginger, grated
• 1 medium-sized onion, finely chopped
• 1 medium-sized tomato, finely chopped
• 1 medium-sized potato, peeled and diced
• 1 medium-sized carrot, diced
• 1/4 cup green peas (fresh or frozen)
• Salt to taste
• Freshly chopped coriander leaves for garnish
• Lemon wedges for serving (optional)

Instructions:

1. Drain the soaked sorghum and split yellow moong dal, and rinse them under running water. Set aside.
2. In a pressure cooker or large pot, heat ghee or cooking oil over medium heat.
3. Add cumin seeds and mustard seeds. Let them splutter.
4. Add slit green chilies, grated ginger, and chopped onions. Sauté until the onions turn translucent.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add diced potatoes, diced carrots, and green peas. Stir well to combine.
7. Add turmeric powder, cumin powder, and coriander powder. Mix well to coat the vegetables with the spices.
8. Add the drained sorghum and split yellow moong dal to the pot. Stir well to combine with the vegetables and spices.
9. Pour in 4 cups of water and season with salt according to taste. Stir again.
10. Close the pressure cooker lid or cover the pot with a lid and cook the mixture over medium heat for about 4-5 whistles in the pressure cooker or until the sorghum and dal are soft and cooked through. If using a pot, cook until the sorghum and dal are tender, stirring occasionally.
11. Once cooked, remove the pressure cooker from the heat and allow the pressure to release naturally.
12. Open the lid carefully and give the Sorghum Khichdi a good stir to combine all the ingredients.
13. Garnish with freshly chopped coriander leaves.
14. Serve hot with lemon wedges on the side, if desired.

Variations:

• For added richness, you can add a splash of coconut milk or cream towards the end of cooking.
• You can customize the vegetables used in the khichdi according to your preference. Other options include cauliflower, green beans, or spinach.
• Adjust the spiciness of the khichdi by adding more or fewer green chilies.

Nutritional Information: Sorghum Khichdi is a nutritious and balanced meal that provides a good source of carbohydrates, protein, fiber, vitamins, and minerals. Sorghum is gluten-free and rich in antioxidants, making it suitable for individuals with dietary restrictions or preferences. This dish is comforting and filling, providing sustained energy and keeping you feeling full for longer.

Conclusion: Sorghum Khichdi is a delightful combination of flavors and textures that will surely tantalize your taste buds. With its wholesome ingredients and aromatic spices, this dish is perfect for any occasion. Whether you’re craving a hearty meal or looking for a comforting dish to enjoy with your loved ones, Sorghum Khichdi is sure to hit the spot. Give this recipe a try and experience the warmth and nourishment of homemade khichdi!