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Bowl of jonnalu senaga gudalu.

Jonnalu Shenagalu Gudalu ~ Sauteed Sorghum & Black Chana

Jonnalu Shenagalu are a variety of gudalu prepared with sorghum (jonnalu) & black chana (shenagalu). A healthy, protein and fiber rich snack.
Course Evening Snack
Cuisine Indian Cuisine
Prep Time 30 minutes
Cook Time 15 minutes
Soaking Tine 10 minutes
Servings 2
Calories 429kcal
Author Usha Rao


  • Stovetop Pressure Cooker or Electric Pressure Cooker
  • Saucepan
  • Frying Pan & Spoon
  • Mini Food Processor or Mixie
  • Cutting board & knife


  • ½ cup Whole Sorghum
  • ¼ cup Black Chana ~ Black Chickpeas
  • 4 small Green Chilies adjust to taste
  • ¾ teaspoon Salt adjust to taste
  • 2 tablespoon Oil and more when serving
  • ¼ teaspoon Cumin Seeds
  • ¼ teaspoon Mustard Seeds
  • 4 Curry Leaves
  • 2 Red Dry Chilies
  • ½ small Onion chopped
  • 4 Garlic Cloves crushed
  • ¼ teaspoon Chili Powder if necessary and adjust to taste
  • ¼ teaspoon Turmeric Powder
  • Fresh Kothmir ~ Cilantro Leaves chopped


  • Wash and soak sorghum and black chana separately for 8-10 hours or overnight.
  • Discard water, wash and cook sorghum and black chana separately. On stove top cook black chana for about 15 minutes or until it is soft, yet hold it's shape.
  • Grind together green chilies and salt.

Sorghum on Stovetop

  • Pressure cook soaked sorghum with 1 cup of water for 4-6 whistles or however long it is required to cook the grain and let pressure release naturally. In a saucepan it takes about one hour, but I have not tested cooking soaked sorghum on stovetop.
  • Add chana, green chili paste to cooked sorghum, mix, cover and cook for another 5 minutes until almost all the water evaporates.

Sorghum in Instant Pot or Electric Pressure Cooker

  • Cook soaked grain for 30 minutes with 1 ½ cups of water, in manual / pressure cook mode.
  • Quick release immediately or after 5 minutes if using IP. These will be some excess water but using less water gives a burnt error. So use 1:3 grain to water ratio.
  • Switch to saute mode, add green chili paste, black chana to inner pot and cook until all the liquid from jonnalu evaporates.


  • In a frying pan or a saute pan, heat oil. When oil is hot, add cumin, mustard and let the seeds splutter.
  • Add curry leaves, red chilies and let red chilies turn brown.
  • Add onions and saute until soft.
  • Add garlic and saute until garlic is lightly roasted.
  • Add turmeric, mix and add cooked sorghum.
  • Stir and cook until sorghum is roasted.
  • Taste and adjust chili powder and salt to taste or you can add it later as garnish as well.
  • When sorghum is sauteed, turn off the heat and garnish with cilantro.
  • Serve it as is or with some chopped onions, crushed garlic, chili powder and oil. Lime juice is optional.


  • Sorghum - Always soak sorghum for better texture and taste.  Pressure cooker really speeds up the cooking time.
  • Black Chana - Substitute for black chana is black-eyed peas.  I have not tried this combination but know a few people how do it.
  • Nutrition - Values below are approximate nutritional values.


Calories: 429kcal | Carbohydrates: 63g | Protein: 11g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 321mg | Potassium: 559mg | Fiber: 8g | Sugar: 6g | Vitamin A: 652IU | Vitamin C: 119mg | Calcium: 92mg | Iron: 4mg