Ingredients

• ¾ cup millet saame/little millet or any millet available
• ½ cup moong dal
• 3 to 4 cups water
• 2 to 3 ghee
• Pinch of hing
• 3 to 4 slice green chillies or or chop
• 1 tsp crushed black pepper
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• ⅛ tsp turmeric powder
• 6 to 8 cashews
• 7 to 8 curry leaves
• ½ to ¾ TBSP grated ginger
• 1½ tsp salt

Instructions

1. Wash and soak the millet in ¾ cup water. Soaking the millets helps to digest better.
2. Dry roast the dal until the raw smell disappears. Wash it and keep it ready.
3. Drain the water from the soaked millet. Transfer this millet to a pressure cooker along with washed dal, add 3 cups of water.
4. Heat 2 TBSP ghee/oil in a pan, once it is hot enough add hing, add mustard seeds, once the mustard seeds pop, add cumin seeds, cashews.
5. Fry it until the cashews turn light brown, then add green chillies.
6. Once the chillies turn white, turn off the heat and add curry leaves and ginger. Mix it.
7. Pour this seasoning to the dal and millet mix along with salt, turmeric powder. Mix it and cover the pressure cooker lid, let it cook on medium heat.( turn after the heat after 3 whistles)

Notes