• 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.

Saute

• 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.