Iron & Protein Rich Jowar (Sorghum) Pulao

Steps

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1. 1
   Rinse the jowar thoroughly, then soak it for 8 hours so the grains absorb water and cook faster and more evenly.
   ▶ ≈0:16
2. 2
   Transfer the soaked jowar to a pressure cooker, add turmeric, salt and water, cover and cook for about 10 whistles until the grains are fully soft.
   ▶ ≈0:31
3. 3
   Once cooked, drain off the excess water and set the jowar aside (the drained water can be reused to knead roti or paratha dough — don't waste it).
   ▶ ≈0:46
4. 4
   Make the masala paste by blending coriander leaves, garlic and ginger with a splash of the reserved jowar water into a smooth paste; set aside.
   ▶ ≈0:59
5. 5
   Heat ghee in a large pan, add cumin seeds and curry leaves, and let them sizzle until fragrant.
   ▶ ≈1:06
6. 6
   Add the chopped onion and sauté until slightly softened.
   ▶ ≈1:14
7. 7
   Add vegetables of your choice (carrot, beans, peas and capsicum) and stir-fry on high heat so they stay crisp and don't overcook.
   ▶ ≈1:21
8. 8
   Add garam masala and salt, then stir in the coriander-ginger-garlic paste, cooking until the raw smell disappears and the masala turns aromatic.
   ▶ ≈1:36
9. 9
   Add the cooked jowar and gently mix everything together, being careful not to break the grains, so it combines well with the vegetables and spices.
   ▶ ≈1:52
10. 10
    Cover the pan and let it simmer for about 5 minutes so the spice flavors soak into the jowar.
    ▶ ≈2:00
11. 11
    Finish by adding lemon juice and coriander — the lemon juice helps the body better absorb the iron present in the jowar.
    ▶ ≈2:16