Sorghum Salad with Kale, Spinach and Sprouts

Jowar, or sorghum, is one of those grains that has been quietly feeding families in India for centuries. It grows well in dry land, which is why it has long been a staple in parts of Maharashtra and Karnataka, where it turns up in rotis, porridge and simple cooked dishes. Whole jowar keeps its chew even after it is cooked, so it holds up beautifully in a salad like this one. It does not turn mushy when it sits with the dressing, which is a small mercy when you want to pack a lunch the night before.

The soaking step matters more than people think. Sorghum has a tough outer layer, and an overnight soak softens it so the grain cooks through evenly and feels tender rather than hard in the middle. Once cooked, let it cool to just warm before you toss it with the vegetables. Warm grain soaks up the lemon and garlic dressing nicely, while piping hot grain can wilt the spinach and turn the sprouts limp.

Kale and spinach give the bowl its deep green colour, and they are both happy to sit for a little while under the dressing, which is why this salad works well as leftovers. Keep the dressing separate in a small jar, and the pumpkin seeds in their own container, and the whole thing will hold for a day or so in the fridge. Add the seeds just before eating so they stay crunchy. Mushrooms are the one vegetable I would toss in fresh rather than making ahead, since they release water over time. If you are craving something heartier on the same night, a bowl of Creamy Onion and Cashew Mushroom Curry is another way to make good use of mushrooms.

If you are building a fuller plate, a warm bowl of soup on the side is a comfortable match. A cup of Warm Mixed Sprouts Soup echoes the sprouts in the salad, and a bowl of Velvety Broccoli and Red Capsicum Soup brings a second helping of the same bright vegetables for a cosy, filling meal on a cool evening.