PREPARATION

1. In a pan, add 150 grams pearl millet and roast for 2 - 3 minutes.

2. Now, in a another pan, add 70 grams split mung beans and roast for 2 - 3 minutes.

3. Heat 40 milliliters ghee in a pressure cooker, add 1 teaspoon mustard seeds, 1/8 teaspoon asafoetida, 1 teaspoon cumin and saute 3 - 5 minutes.

4. Add 110 grams onions, fry till translucent or until it turns golden brown in color.

5. Add, 1 tablespoon ginger and saute until a nice flavour comes out.

6. Now, add 110 grams tomato and saute until it turns soft and pulpy.

7. Then, add 150 grams carrot, 45 grams green beans, 110 grams green peas and saute on a medium flame for 2 - 3 minutes.

8. Add, 1 tablespoon green chili, 1/4 teaspoon turmeric, 1 teaspoon salt, 15 - 20 Curry leaves and mix it well.

9. Now, add roasted pearl millet, 70 grams split mung beans and mix it.

10. Add 700 milliliters water and cover it with lid.

11. Cook on medium heat for 3 whistles.

12. Garnish with coriander.

13. Serve.