Get Holi-ready with this colourful sorghum millet chaat
It is time to bring in some spring colours to your plate, and what can be a better excuse than Holi! This sorghum millet chaat is a hit for any occasion. It is quick, innovative and packed with nutrients like no other chaat. To make it more interesting, I have clubbed it with kala chana (black chickpeas) hummus and saffron basil dip. You will surely love this healthy tw to your Holi celebrations.
Make it for your loved ones and let them thank you this Holi. Read more for the step–step recipe. Do check the video for creative ways to plate and serve it. Happy Holi in advance!
COLOURFUL SORGHUM CHAAT
Ingredients
· ½ cup sorghum millet
· 2 cups bell peppers
· 2 cups cubed pumpkin (steamed)
· 1 large onion, chopped
· 2-3 tbsp extra virgin olive oil
· Salt and pepper, to taste
· A large handful of mixed greens
· 4 tablespoons pomegranate kernels
· Steamed beetroot slices
· Toasted pumpkin seeds, for topping
Dips
KALA CHANA HUMMUS
· 1 cup boiled kala chana (black chickpeas)
· 6-7 garlic pods
· 15-20 whole black peppercorns
· A handful of fresh coriander and mint leaves
· 2 tsp lemon juice
· Rock salt
· 2-3 tsp pre-roasted sesame seeds
· 2-3 tbsp extra virgin olive oil
· Kala Chana water to adjust the consency. You can also use jowar water.
SAFFRON DIP
· 2 tbsp sesame seeds
· 8-10 strands of saffron in ½ cup water
· 20-25 freshly plucked basil leaves
· 2-3 garlic pods
· 1 inch steamed raw turmeric
· 1 tbsp apple cider vinegar
· Pinch of rock salt
Method
1. Thoroughly wash and soak jowar (sorghum) for 8-10 hours. Pressure cook with some salt, turmeric and 3 times water.
2. In a pan, arrange bell pepper, slightly steamed pumpkin, and onion chunks. Drizzle with olive oil, and season with salt and pepper. Mix and then roast until tender and slightly charred. Make sure to toss the vegetables halfway through to ensure even roasting.
3. Make dips blending ingredients until you get a smooth and creamy texture. Adjust taste and texture as per preference.
4. Assemble as shown in the video.
5. To pack this salad (for picnics, office lunches, or when on-the-go), use a mason jar. Layer the millets at the bottom, followed the roasted veggies, then the pomegranate and pumpkin seeds, lastly followed the microgreens. Pack the dressing separately and just toss it together before eating.
(Shalini Rajani is the founder of Crazy Kadchi and holds innovative Millets Cooking Workshops and Sourdough Baking Workshops for all age groups.)
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