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Gluten free Jowar pulao | Sorghum pearls pulao

Gluten free Jowar pulao is a healthy, dellicious and gluten free pulao made using Sorghum or Jowar pearls sauted along with a few spices and vegetables.

Course Main Course
Cuisine Indian
Keyword Gluten Free, Jowar, Millet, Sorghum, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Total Time 40 minutes
Servings 2 people
Author Renu Agrawal-Dongre

Ingredients

  • 0.5 Cup Jowar
  • 2 Cups Water
  • 1/4 Cup chopped Carrots (Any vegetable of your choice)
  • 1/4 Cup chopped Beans
  • 1 medium Tomato
  • 1 small onion chopped (optional)
  • 2 Cloves of garlic chopped/grated (optional)
  • 1/4 Inch of Ginger chopped/grated
  • 1 chopped green chilies (As per taste()
  • 1/4 Cup Chopped Coriander
  • Salt to taste
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Mustard Seeds
  • 7-8 Curry Leaves
  • 1 tablespoon oil
  • 1/2 teaspoon Gluten Free Asafoetida (Hing) **Please see Notes

Instructions

  1. Wash and soak the Jowar overnight or for minimum of 8-10 hours.
  2. Once Soaked pressure cook it for 5-6 whistles. It takes time to get soft.
  3. Or In a heavy bottom pan cook them in boiling water. This will take time, I cannot tell the time, as I use pressure cook method.
  4. Do not throw the water in which Jowar is boiled, we would need it.
  5. In a wok or a pan add in the oil.
  6. Once hot add the Asafoetida, cumin seeds and mustard.
  7. Let the seeds crackle. Once it splutters add the curry leaves, onion, garlic and ginger and let it cook for 3-4 minutes on medium until translucent.
  8. Then add in the vegetables, tomatoes and let them cook for 3-4 minutes.
  9. Now add the Jowar, Salt, coriander, Chili and 1 Cup of water (I used the water in which I boiled Jowar)
  10. Let this cook on medium for 10-12 minutes stirring in between until the Jowar is cooked.
  11. If in case the Jowar is not done during boiling, add enough water while making the pulao and let it simmer on slow for 10-12 minutes. It will get cooked.
  12. Serve hot

Recipe Notes