Ponk (Sorgum) Chhino
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)