Jowar Poha

Name: Jowar Poha
Prep time: 8 h 15 min
Cook time: 30 min
Total time: 8 h 45 min
Cuisine: Asian, Indian
Ingredients: 1/2 cup jowar (sorghum), soaked overnight; 1 cup water; 1 teaspoon mustard seeds; 25 curry leaves; 1/8 teaspoon asafoetida (hing); 1/2 cup chopped tomato; 1/2 cup chopped carrot; 1/2 cup fresh green peas; 1/4 cup chopped green capsicum; 1/4 cup chopped yellow bell pepper; 1/4 cup chopped red bell pepper; 1 green chili, finely chopped; 1/2 teaspoon turmeric powder; 3/4 teaspoon rock salt; 1/4 cup cashews; Few curry leaves; 1 lemon wedge

8 steps

Prep:8h 15minCook:30min

A light, savory poha-style dish made with soaked and pressure-cooked jowar, tossed with tempered spices, mixed veggies, and topped with roasted cashews and lemon.

Updated at: Sun, 19 Jul 2026 16:50:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories339.2 kcal (17%)

Total Fat10.4 g (15%)

Carbs56.4 g (22%)

Sugars9.3 g (10%)

Protein12.7 g (25%)

Sodium887 mg (44%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Wash the jowar well and soak it in plenty of water overnight (8–10 hours). Drain before cooking.

Step 2

Add the soaked jowar and 1 cup water to a pressure cooker. Cook on medium heat for 4 whistles, then reduce to low heat and cook for 2 more whistles. Turn off the heat and let the pressure release naturally. The grains should be cooked but still hold their shape. If needed, drain any excess water.

Step 3

Heat a large pan. Add the mustard seeds and dry roast for about 2 minutes until aromatic. Add the curry leaves and hing, and roast for another minute.

Step 4

Add the tomato, carrot, green peas, green capsicum, yellow bell pepper, red bell pepper, green chili and turmeric powder. Mix well. Cover and cook for about 10 minutes, stirring occasionally. If the vegetables begin sticking, sprinkle in 1–2 tablespoons of water.

Step 5

Add the cooked jowar to the vegetables and gently mix for about 2 minutes so everything is evenly combined.

Step 6

Turn off the heat, add the rock salt and mix well. Cover the pan and let it rest for 5 minutes so the flavors blend.

Step 7

In a small dry pan, roast the cashews for about 1 minute until lightly golden.

Step 8

Garnish the jowar poha with the roasted cashews, a few fresh curry leaves, and squeeze the lemon wedge over the top just before serving.