How to Make It
Bring a large pot of salted water to a boil over high. Add ½ cup of the basil, and cook until bright green, about 30 seconds. Using a slotted spoon, transfer basil to a blender or food processor, reserving boiling salted water in pot. Pulse basil until finely chopped, about 10 pulses. Add ¼ cup of the oil and 1 pinch each of the salt and pepper. Process until smooth (a few larger pieces of basil may remain). Pour basil oil through a fine wire-mesh strainer into a bowl, discarding solids, and set aside.
Add 1 cup of the sorghum to reserved boiling salted water in pot; reduce heat to medium-high, and cook until tender, 50 to 55 minutes. Drain sorghum, and let cool slightly, about 15 minutes. Transfer sorghum to a large bowl. Add lettuce, dill, and cilantro. Tear remaining ½ cup basil into bite-size pieces. Add torn basil and a pinch each of salt and pepper to bowl; toss to combine. Drizzle with basil oil, and toss to coat.
Wipe pot clean, and heat over medium-high. When hot, add 1 teaspoon of the oil, and swirl to coat. Add remaining ¼ cup sorghum; cover, reduce heat to medium, and cook, shaking pot continuously, until popping slows, about 5 minutes. Remove and discard any unpopped sorghum kernels; toss popped sorghum with remaining ½ teaspoon oil and a pinch salt. Sprinkle salad with popped sorghum.