Ponk (Sorgum) Chhino

Servings: 2
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Ingredients
  • ½ cup Dry ponk (soak overnight)
  • ¾ tsp Salt (or to taste)
  • 1 tsp Sugar
  • 1 tsp Ground coriander/cumin mix
  • 1 tsp Green chilies (crushed to taste)
  • 1 tsp Ginger (crushed)
  • 1 tsp Garlic (crushed)
  • 1 tbsp Raw peanuts (ground)
  • 1 tsp Sesame seeds
  • ¼ cup Milk
  • ¼ cup Water
  • 1 tsp Lemon juice
Instructions
  1. Drain ponk and coarsely crush in a food processor.
  2. In a saucepan, do the tempering on medium heat.
  3. Heat oil, add red chili. As it browns, add mustard seeds.
  4. When crackled, add turmeric, hing, then ponk.
  5. Sauté for 1 minute, add all the ingredients and mix.
  6. Cover and simmer on low heat, stir occasionally.
  7. The liquid should all be absorbed when ponk is cooked and soft.
  8. Remove from heat and garnish.
  9. Serve with spicy sev, green chutney, and chaas (Lassi).
Tempering
Ingredients
  • 2 tbsps Oil
  • 1 Dry red chili
  • ½ tsp Mustard seeds
  • ⅛ tsp Turmeric
  • ⅛ tsp Asafoetida (hing)
  • 2 tbsps Green coriander (finely chopped for garnishing)