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, or 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
  • 2 tbsps Green coriander (finely chopped for garnishing)
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, except milk and lemon juice, mix.
  6. Cover and simmer on low heat, stir occasionally.
  7. When liquid is all absorbed, add milk and cook further.
  8. Ponk should be cooked and soft.
  9. Remove from heat, drizzle lemon juice and garnish with green coriander.
  10. 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)