Sorghum is a versatile, healthy and gluten-free whole grain. I love the texture of the grain when its cooked well.  Sorghum also know as hurda in Marathi language is a staple food in Maharashtra, India.

INGREDIENTS

1 cup sorghum

1 onion chopped

1 mango chopped

1 tomato chopped

1 tablespoon cilantro chopped

1 tablespoon lemon juice

1 teaspoon green chili chopped

1/2 teaspoon red chili powder

1/2 teaspoon salt

1/2 teaspoon jeera (cumin) powder

1 teaspoon tamarind chutney

2 tablespoon bhel or sev mixture

PREPARATION

Step 1

Wash the Sorghum in the water couple of times. Add two cups of water to boil in the pan, pour the Sorghum to the boiling water, add pinch of salt and let it cook for 30 minutes.  The Sorghum should be nice and tender once its fully cooked.

Step 2

In a mixing bowl, add chopped onion, tomato, mango, green chili, cilantro, cumin powder, red chili powder, salt, lemon juice and tamarind chutney.

Step 3

Add the tender Sorghum to the mixing bowl and stir well.  Sprinkle sev or bhel mixture before serving.