BM# 77: Week 1/ Day 2
Theme: Recipes with Whole Grains
Dish: Jonnalu Senagalu (Sorghum/ Jowar & Chickpea Saute)
For the second day of this week’s blogging marathon, I have a healthy and nutritious snack made with sorghum aka jowar (in Hindi) aka jonnalu (in Telugu). This Jonnalu senagalu which literally means sorghum and chickpeas is a wholesome snack or a light meal that is packed with the goodness of whole grains. This recipe is from Usha’s blog. I gave her some jowar as part of our ingredient exchange challenge few months back and she made this amazing dish with them. I had bookmarked the recipe right away to try and finally posting it now. It is a no nonsense recipe that is very simple and uses everyday ingredients. Usha says this Jonnalu senagalu is a popular snack in her family back home in Telangana, India. But interestingly even though I grew up in Hyderabad, I have never tasted jonnalu. It was only in the past few years that I started adding this healthy millet in our diet in the form of flour, rawa and now whole jonnalu. Sorghum is easily available in Whole foods and other well stocked grocery stores in US.Jonnalu need to be soaked before cooking to make them easier to cook and easier to digest. Combining the jowar with chickpeas adds protein and fiber to the dish. This is a very traditional dish that can be served any time of the day.
- 1 cup Jonnalu/ Jowar/ Whole Sorghum
- 1/2 cup Brown Chana/ chickpeas
- 1~2 tsp Green Chilies paste
- 1 Medium Onion, chopped
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 6~8 curry leaves
- 2 Dry Red Chilies, broken
- 2 Garlic cloves, finely minced
- ¼ tsp turmeric
- ¼ tsp Chili powder (optional)
- To taste salt
- 3 tbsp Cilantro, finely chopped
- 1~2 tbsp lemon juice
- Wash, rinse and soak jonnalu/ sorghum and brown chickpeas separately for 6~8 hours or overnight.
- Pressure cook chana/ chickpeas for 4~5 whistles or until tender. Drain the water and set aside/
- Pressure Cook jowar with 2~3 cups of water for 4~5 whistles or until tender. Once the pressure comes down, open the lid and add green chili paste. Mix well and cook till all of the water has evaporated.
- Heat 1tbsp oil in a pan; add mustard seeds, cumin seeds, dry red chili and curry leaves. Once the seeds start to splutter, add the onions and garlic; saute till lightly browned around the edges.
- Add turmeric, chili powder (add if you like spicy food) and cook for 30 seconds.
- Next add the cooked jonnalu/ sorghum and chana. Season with salt and cook for 4~5 minutes on medium flame until all the flavors mingle.
- Garnish with chopped cilantro and drizzle the lemon juice on top before serving.