I have been eating out way more than usual, given that i am new to the Bay area which is any foodie’s heaven. If you follow me on Instagram or Twitter, you know what i’m talking about. So when i eat at home, i try and eat healthy and incorporate a colorful platter of veggies either in the form of roasted veggies or a mixed vegetable soup or a salad. And when you have a dad who can put any food processor to shame when it comes to chopping veggies, it is a pleasure to eat vegetables. I love adding grains to my salad because it gives a nice bite and is very filling too. Sorghum known as Jowar in India is an ancient grain that has been in countries like India and Africa for several decades. In America, sorghum was primarily used as a cheap sweetener or livestock feed until the gluten-free diet became popular. From pancakes to popcorn, sorghum has become a common household name in America. Compared to rice and wheat, sorghum has higher calcium content and is packed with iron, protein and fiber. This salad is packed with delicious vegetables and is both adult and kid approved which makes it a wonderful dish to serve at parties.
1 cup sorghum
5 red radish, finely chopped (if you are using the long variety, use 1)
5 Persian cucumbers, finely chopped
2 carrots, finely chopped
1 raw green mango, finely chopped
1/2 cup raw peanuts with skin
1 onion, finely chopped
1 tablespoon chopped cilantro leaves
1 tablespoon olive oil
juice from 1 lemon
1. Place sorghum in a large pot with 4 cups of water, bring it to a boil. Cover and simmer for 30 minutes or until all the water is absorbed and the grains are cooked well. Alternatively, you can cook sorghum in a pressure with 3 cups of water for 3 whistles.
2. Cook raw peanuts on stove top with sufficient water or pressure cook them until soft, drain and set aside.
3. Place all the chopped vegetables in a large bowl, add sorghum and boiled peanuts. Mix well.
4. Add olive juice, lemon juice, salt and pepper. Mix well.
5. Garnish with chopped cilantro leaves.