In a mixer jar, add 1 cup jowar and pulse-grind it until it is slightly broken into smaller pieces.

Sieve the ground jowar. The larger pieces left after sieving are jowar kanki, which is ready to use. You can use the jowar flour obtained from grinding to make jowar bhakri.

Now, in a mixing bowl, add 1 cup jowar kanki and wash it well. Add 2 cups of water and pressure cook on high flame for 5 whistles, or until it is completely cooked and soft.

Then, in a mixer jar, add 2–3 spicy green chillies, 6–7 garlic cloves, 1 tsp cumin seeds, and some coriander leaves. Grind them into a coarse paste and keep it aside.

Then, in a pan, add 3 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, some curry leaves, and 2 tbsp peanuts. Sauté well.

Then, add ½ cup chopped onion and the prepared paste. Sauté well.

Now, add ½ tsp turmeric powder and mix well.

Then, add the cooked jowar kanki and salt. Mix well, cover, and cook for 5 minutes.

Now, add 1 tbsp lemon juice and some coriander leaves. Mix well.

Jowar upma is ready. Serve hot with dahi and salad.