Warm Jowar Salad with Capsicum and Carrot

Ingredients

• whole jowar (sorghum grain) — 1 cup
• water — 3 to 4 cups (for soaking and boiling the 1 cup of jowar - FAO's ratio for whole sorghum)
• garlic — 2 cloves (used in the method only)
• oil — 1 tbsp
• mustard seeds — 2 tbsp
• curry leaves — 15-20 leaves
• green chillies (de-seeded)
• ginger — 1 tbsp (chopped)
• onion — 1/2 (chopped)
• carrot (diced; quantity left blank in the source)
• capsicum — 1 cup (chopped)
• pepper (to taste)
• salt (to taste)
• coriander leaves (to garnish; used in the method only)

Method

1. Soak the jowar overnight in 3 to 4 cups of water. Next day boil it in that same water with the garlic cloves for 20 to 40 minutes, until the grains are soft, then drain off any water left.
2. Warm the oil in a pan; put in the ginger, green chillies, curry leaves and mustard seeds.
3. When the seeds crackle, add the onion; a minute later add the carrot and capsicum and stir-fry.
4. Add salt, pepper and the cooked, drained jowar and toss well.
5. Garnish with coriander leaves and serve.