Jowari upma recipe

To prepare jowar upma, wash and soak jowar upma overnight or for at least 6 - 7 hours in water. Jowar is a millet that takes a long time to cook, so it is important to soak it.

Once the jowar is soaked, drain the excess water. Place the jowar into the pressure cooker along with water and salt. Pressure cook for one whistle, turn the heat to low and simmer for about 10 minutes and turn off the heat. After 10 minutes turn off the heat and allow the pressure to release naturally. The jowar will continue to cook under the pressure that exists in the cooker.

Wash the vegetables thoroughly with water.

Chop the vegetables into dices. Chop ginger, garlic, coriander, and chilies. Boil the peas and keep aside.

Heat oil in a pressure cooker, add chopped ginger, garlic, onions, green chilies. Fry onions until they turn translucent. Add all the other vegetables and saute them for 3-4 minutes. Add all the spices (turmeric, red chili powder, salt). Let it cook for 2- 3 minutes. Now add water to these vegetables and allow them to boil. Cover the pan with its lid. On a medium flame simmer and cook this mixture till the veggies are almost done. About 8 to 10 minutes.

Then add the boiled jowar rawa, quickly stir it so that no lumps are formed. Add salt as required. Stir very well. Then cover the pan again with its lid and on a low flame, steam for 7 to 8 minutes. Once done, add chopped coriander.

Transfer it to a serving bowl, garnish with coriander leaves, drizzle some lemon juice. Serve hot.