If you’re looking for a hearty, nutritious, and delicious breakfast or light meal, Jowar Upma is the perfect choice. Jowar (sorghum) is a powerhouse of fiber and protein, and when paired with chickpeas, spices, and ghee, it transforms into a comforting dish that’s both filling and flavorful.
Ingredients
1 cup jowar (sorghum)
1/2 cup chickpeas
1 large onion, finely chopped
2 medium tomatoes, finely chopped
2 tablespoons ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 garlic cloves
1-inch piece ginger
4 green chillies
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon asafoetida (hing)
1/2 teaspoon dry mango powder (amchur)
Salt to taste
A handful of fresh coriander leaves, chopped
Method
Soak: Wash and soak the jowar and chickpeas together for 10–12 hours.
Cook: Pressure cook them with 1 cup water and salt for 4–5 whistles, until soft. Set aside.
Prepare paste: Grind green chillies, garlic, and ginger into a coarse paste.
Tempering: Heat ghee in a pan. Add mustard seeds and let them splutter. Add cumin seeds, then the chilli-garlic-ginger paste. Sauté for a minute.
Onions & tomatoes: Add chopped onions and sauté until golden brown. Add tomatoes and cook until soft and mushy.
Spices: Mix in turmeric powder, red chilli powder, asafoetida, and dry mango powder. Add 1/4 cup hot water and salt if needed.
Combine: Add the cooked jowar and chickpeas. Mix well, cover, and let it cook on low flame for 10–15 minutes so the flavors blend beautifully.
Garnish: Sprinkle fresh coriander leaves and serve hot
Enjoy your Jowar Upma with a drizzle of ghee or a side of curd for extra richness. It makes a perfect breakfast, lunchbox option, or even a light dinner.
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