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+ servings
Jowar Salad

Gluten Free Jowar Salad with Mango and Kale

Prep Time 10 mins
Cook Time 15 mins
Total Time 4 hrs 25 mins
Course Salad
Cuisine global vegetarian
Servings 3 servings


  • 1 cup dried sorghum pearls
  • 1 cup European cucumber
  • 1/2 cup Cherry Tomatoes chopped
  • 1/4 cup raw mango peeled and chopped fine
  • 1 cup ripe mango peeled and chopped
  • 1/2 cup kale roughly chopped
  • 100 gm brie/camembert cheese optional, chopped roughly

For the dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp chilly flakes
  • 1 tsp Chia Seeds
  • Salt to taste


  • Soak jowar pearls for 4-5 hours. And then boil in the cooker for one whistle. Drain the water and keep aside.
  • Mix together all the dressing ingredients in a large salad bowl.
  • Add the salad ingredients apart from cheese to the dressing. Gently mix and transfer to serving bowl or plate
  • Add cheese if using just before serving
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