"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
My aaji used to make "JondhaLyachi Usal". It is made with Jondhala or Jowar or Jwari or sorghum. But I have never seen whole jowar at the Indian stores. I came across "Millet" at the whole foods. Though it was different than the usual jwari/jowar in India, I decided to give it a try & made "Millet chi Usal".
Millet chi Usal
Ingredients 1 cup millet, about 1 3/4 cup sprouted
salt to taste 1/2 tsp sugar 1/2 lemon 2 cups warm water
1 tbsp plain yogurt (optional)
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2-3 green chilies
1 sprig curry leaves
1 tbsp coconut
1 tbsp cilantro
1. Pick millets and remove impurities. Soak in water overnight.
2. Next morning, drain the water and leave in a muslin cloth. Tie a knot and let it sprout. Leave aside for about 8 hours.
3. You will see tiny sprouts.
4. Heat oil in preferably nonstick pan.
5. Add all the ingredients for the tempering.
6. Add millet sprouts and saute for 5 minutes.
7. Add warm water, salt, sugar and yogurt - if using.
8. Bring to boil. Switch the gas to low. Cover and let it cook for about 7 minutes.
9. The millet grains should appear cooked and swollen. If the water is completely evaporated and all the grains do not appear to be cooked, add another 1/2 cup water.
10. Switch off the gas. Keep covered for 5 minutes.
11. Stir in lemon juice.
12. Garnish with coconut, cilantro. While serving, sprinkle some sev on top.
1. Do not let the millet sprout more than 8 hours else it will start smelling rancid.
2. Yogurt adds a little sourish taste. Do not use it if you do not care for that flavor.