INGREDIENTS

• 1 cup millet
• 1 onion chopped finely
• 1 tomatoes chopped finely chopped finely
• 2/4 green chillies slit in halves optional
• 1 cup vegetables Medium chopped beans, carrots, bean,
• ¼ Cup Red Yellow Green Capsicum
• 1 tbsp. ginger-garlic Chop
• 1 tsp. garam masala powder
• Salt To taste
• finely chopped coriander leaves
• 1 tbsp. ghee
• 1 tsp. mustard seeds
• ½ tsp. cumin seeds
• A sprig of curry leaves
• 1 tsp. urad dal
• a pinch of asafetida

Method-

• Soak the millets for half an hour. Heat ghee in a deep thick bottomed pot or pan.
• Add mustard seeds, allow to sputter. Add cumin seeds, urad dal, asafetida and curry leaves. Fry for 30 seconds.
• Add in the chopped Ginger Garlic Green Chilli & Capsicum ,Satay Few minutes.
• Add the onions and fry till translucent. add tomato. Let it cook down for a couple of minutes.
• Now add the soaked and drained millets and fry in the mixture for 1-2 minutes. Add garam masala powder.
• Pour 2 cups water into the pan. Depending on the quality of Millet you have used, you can add less or more water. You can replace water with vegetable stock.
• Season with salt. Mix very well. To figure out if you have added the right amount of salt, check the taste of the water. You should feel some saltiness in the water. This means the amount of salt added is right. If the water does not feel salty, then you need to add some more salt.
• Stir and tightly cover the pot or pan with its lid.
• Cover and cook the Millet until all the water is absorbed. Cook on a low to medium flame. Usually, in the beginning, I cook on a medium-low or medium flame and then halfway through, I lower the flame. Check a few times during cooking to ensure there is enough water. Depending on the quality of Millet, you may need to add more water.
• Once the Millet are cooked, 5 minutes covered with the lid. Serve with year Favourite Curry or chutney Garnish with coriander Leaves.

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