Jawar Lahi Bhel Recipe/ Puffed Sorghum Mix

Jawar lahi is a healthy cereal which contains carbohydrate, proteins and calcium along with vitamin B. Comparatively it has low glycemic index than rice, hence it is useful for diabetic patients too. Jowar lahi is useful for all age groups and is also useful for weight loss.

Besides being delicious to taste, it is appetizing and stomach filling. Addition of cumin seeds and cucumber gives a soothing, refreshing and cooling effect.

Curd is excellent dairy product which provides lot of health benefits as it is good source of calcium, phosphorus, riboflavin, vitamin B and iodine.

Serves: 3
Time: 10 minutes

Ingredients:

• 2 cup puffed sorghum/jawar lahi
• 1 cup soaked and boiled kala chana/whole Bengal gram
• 1-3 tsp peanuts
• 1 tsp lemon juice
• 2 green chilies, finely chopped
• ½ cup cucumber, finely chopped
• ½ tsp red chili powder
• ½ tsp cumin powder/jeera powder
• 1 tsp coriander powder/dhaniya powder
• 2-3 tsp plain yogurt
• ½ cup pomegranate seeds (optional)
• 2 tbsp. coriander leaves/cilantro, chopped
• Salt to taste

For tempering-

• 1 tsp oil
• ¼ tsp mustard seeds/rai
• ¼ tsp cumin seeds/jeera

Direction:

1. Mix all the ingredients in a large bowl, except tempering.
   
2. Adjust the quantity of lemon juice and yogurt as per your taste.
   
    
3. For tempering, heat oil in a pan. Add mustard seeds and cumin seeds. Once they start to crackle, turn off the heat and pour the tempering over the prepared mixture.
   
4. Mix well and serve.
   

Tips:

For Kala chana: Soak ¼ cup chana overnight or for 8 hrs. Then boil it with 1 cup water, salt and turmeric in a pressure cooker. Cook until 5-6 whistle on medium heat or until done.

Serving suggestion:

Serve it immediately, or the puffed sorghum will be soggy. Garnish this with some coriander leaves.