Jowar Dalia with Padwal & Pumpkin
I recently read an article about some under-rated vegetables which are highly nutritious and which we should be eating more of. Two vegetables on the list were snake gourd and pumpkin.
Pumpkin features on my menu every now and then but snake gourd is something I hardly ever eat. So, I decided to cook sorghum groats (jowar dalia) with these two vegetables.
The vegetable is very low in calorie but high in fiber and a good source of magnesium, calcium, and phosphorus.
The second key ingredient in today’s recipe is sorghum groat. Sorghum is high in iron and fiber and good for heart, maintaining weight, sugar level and arthritis.
If you want to try this recipe and can’t get hold of sorghum groats, you can use any other variety like broken wheat (dalia), corn (makai dalia) or pearl millet (bajra dalia).
this is best eaten hot with a dollop of ghee
Don’t skimp on the ghee (clarified butter), it will really enhance the taste. And ghee is very good for health as long as you have it in moderation.
1/4 Cup sorghum groats
1/4 Cup whole lentils (masoor)
1 Tablespoon fenugreek seeds
150 Grams snake gourd
150 Grams pumpkin
1 Large onion
1 Head of garlic
2 Ripe tomato
10-12 Fresh curry leaves
1 Teaspoon turmeric powder
1 Teaspoon chilli powder
1 Teaspoon cumin powder
1 Teaspoon coriander powder
1 Teaspoon mustard seeds
1 Teaspoon cumin seeds
A pinch of asafoetida
2 Sticks of cinnamon
3-4 Whole cloves
3-4 Whole peppercorn
Salt to taste
1-2 Teaspoons oil
Ghee to drizzle on top
- Wash the groats and lentils.
- Add fenugreek seeds and soak for 3 to 4 hours.
- Wash and dice the snake gourd.
- Peel, wash and cube the pumpkin.
- Peel, wash and chop the onion.
- Peel and slice the garlic.
- Wash and chop the tomato.
- Wash the curry leaves.
- Heat the oil in a (preferably non-stick) cooking pot.
- When it is hot, lower the heat and add the mustard seeds.
- As soon as the mustard seeds start spluttering, add the cumin seeds.
- Once the cumin seeds start crackling, add the asafoetida followed by cinnamon stick, cloves and peppercorn.
- Stir for 30 seconds and add the curry leaves.
- Next, add the onion, garlic and tomato along with salt to taste.
- Mix well, cover and cook for 5 minutes.
- Uncover, throw in the turmeric powder, cumin powder, coriander powder, chilli powder, diced gourd and cubed pumpkin.
- Combine everything thoroughly and add the soaked groats, lentils and fenugreek seeds along with the water they were soaked in.
- Bring to boil, lower heat, cover and cook for about 40 to 45 minutes. If your cooking pot is not non-stick, you will have to check in-between to make sure that the food is not sticking to the bottom.
- 20 minutes into the cooking time, uncover, stir and make sure there is sufficient water. If not, add a little more boiled water.
- Once it is cooked, let it sit (covered) for about 5 minutes.
- Transfer to a serving bowl and drizzle with some ghee.