
Ingredients–
- 2/3 cup millet (I used kodo and foxtail millet)
- 1/3 cup dal (I used moong and toor dal)
- 2 tsp ghee
- 1 tsp cumin seeds
- 4 cloves garlic, finely chopped
- 2 medium potatoes, quartered
- 1/3 cup shelled peas
- 1 medium carrot, cut into chunks
- 1 large tomato, quartered
- 2-3 green chillies, slit
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp garam masala powder
- 2 cups finely chopped spinach
Method –
- Soak the millet in water overnight
- Wash the dals. Drain and set aside
- Heat ghee in a pressure cooker
- Fry cumin seeds, garlic and vegetables for a minute
- Add the millet and moong dal with the spices and salt
- Add 4.5 cups of water and bring to a boil
- Close the cooker lid. Pressure cook for 3 whistles, and cook on low flame for 15-20 minutes
- Once the pressure subsides, open cooker and stir in the finely chopped spinach
- Keep covered for 10 minutes so that the spinach cooks in the residual heat
- Serve with papad, salad and yogurt