Steps: 1) Soak kodo millet and rice in water for 1 1/2 - 2 hours. 2) Pressure cook in 4 cups of water for 8 whistles, preferably vessel in the vessel. 3)Once the pressure is released, remove the vessel containing cooked millet and rice. 4) Add vegetables, shallots, tomato, turmeric powder and sambar powder, tamarind extract, salt and mix well. Add the cooked kodo millet and rice on the top of vegetables. Pressure cook for two whistles. 5) Temper the mustard, fenugreek and cumin seeds in oil or ghee. 6) Once pressure is released, add the tempered seeds, curry leaves and coriander leaves to the mixture and mix well. !Voila! It's ready to serve!
Servings: 6-8 people Cooking time: 30 minutes
Ingredients: Kodo millet = 150 grams Toor dhal = 150 grams Shallots = 10 numbers One medium-sized tomato chopped One small-sized bell pepper (chopped into cubes) One medium-sized radish (chopped into cubes) or can be vegetables of your choice a sprig of curry leaves a handful of finely chopped coriander gooseberry sized tamarind soaked in 50 ml of water and juice extracted turmeric powder = ½ tsp sambar powder = 2 tbsp salt to taste