INGREDIENTS
½ cup millet (foxtail, pearl, or little millet)
¼ cup moong dal (split yellow gram)
1 teaspoon cumin seeds
¼ teaspoon black pepper
1 teaspoon ghee or oil
Salt to taste
2 cups water
Fresh curry leaves (optional)
STEPS
Rinse millet and moong dal thoroughly. Heat ghee or oil in a pan and add cumin seeds and curry leaves. Sauté for a few seconds. Add rinsed moong dal and roast lightly for 1–2 minutes. Add millet, salt, black pepper, and water. Mix well. Cover and cook on a low flame until milet and dal are soft and mushy, stirring occasionally. Adjust consistency by adding water if needed. Serve warm, optionally with a drizzle of ghee.