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HURDA BHEL / PONK BHEL

HURDA BHEL / PONK BHEL

BY DISHA LAHORI

Hurda Bhel made using tender green Jowar, which is quite popular in Gujarat and Maharashtra. (vegan and gluten-free). Hurda or Ponk are tender green jowar kernels that are available in Maharashtra and Gujarat for a few weeks from December to early February. While these sweetish jowar pearls could be eaten just by themselves, you can also make this super simple Hurda Bhel or Ponk Bhel with it.

Hurda grains are crunchy, tender, and juicy and are either roasted or cooked in another way before consumption.

These days, you get ready to eat hurda in packets at grocery stores during winters.

Hurda can also be frozen for 3-4 months. 

INGREDIENTS

  • 1 cup ready to eat hurda / green jowar grains
  • ¼ cup finely  chopped onions
  • ¼ cup finely chopped tomatoes
  • ¼ cup cucumber finely chopped
  • 2 or 3 tbsp finely  chopped coriander
  • Salt to tase
  • 1 tbsp lemon juice
  • 2 tbsp peanut chutney pwdr
  • 2 tbsp spicy or plain sev

NOTE – if you don’t have chutney powder add green chilli or red chilli pwdr and crushed roasted peanuts .

PEANUT CHUTNEY POWDER RECIPE – Peanut chutney powder recipe

METHOD

Add hurda to a pan and roast on medium heat for 1-2 minutes. Keep stirring continuously.

 Do not roast too much otherwise they will lose the moisture. We just want to warm it a bit.

Transfer it to a mixing bowl.

Mix it with onions, tomatoes, cilantro, green chilies, salt, lime juice, and dry sesame chutney.

Check for salt and add more if required and mix well again.

Top with  spicy sev and serve immediately.

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