– ½ cup Millet, I used Barnyard– 2/3 cup Yellow Mung dal– ½ tbsp. chopped Ginger– 2 thinly sliced Green chilies– ½ tbsp. Cumin– ¾ tbsp. Black Peppercorns– ¼ tbsp. asafoetida– 6 fresh Curry leaves, roughly chopped– ½ tbsp. Salt– 10 Cashew nuts– 3 tbsp. Ghee
Pressure cook dal and millets until soft. In a pan add ingredients listed under tempering and fry until curry leaves turn crisp.Add this tempering to millet dal mixture. Stir and serve warm.