1/2 cup pearl millet (bajra)
1/2 cup tuvar dal
1 1/2 tablespoon corn oil or canola oil (for pressure cooker)
10 pieces fenugreek seed
1/2 teaspoon ajwain seed
2 one inch cinnamon sticks
1 red dry chili pepper
5 curry leaves
3 1/2 cups water
1/2 teaspoon ground turmeric
1 teaspoon red chili powder or to taste
1 teaspoon crushed cumin seeds
1 tablespoon oil (for vegetables)
salt to taste
1/2 cup broccoli, washed and cut into very small pieces
2 yellow sweet peppers, washed and cut into small pieces
2 red sweet peppers, washed and cut into small pieces
2 orange sweet peppers, washed and cut into small pieces.
1/4 cup fresh coriander leaves, washed and cut very small
- Mix millet and dal in bowl and wash well 3 times. Let them soak for 30 minutes. Put 1 1/2 tablespoons of oil into pressure cooker pan and let it get hot. Fry the fenugreek seeds, ajwain seeds, cinnamon sticks, red chili pepper, and curry leaves in the oil for 3 seconds.
- Mix in the millet and dal with a pinch of turmeric and a pinch of red chili powder (both separate from amount in recipe). Add 3 1/2 cups of water and mix well.
- Mix in the salt, red chili powder, ground turmeric, and crushed cumin (all amounts in recipe) . Cover the pressure cooker and cook on medium heat. After the whistle goes off 4 times, turn the stove off and cool without opening the cooker.
While the mixture in the cooker is cooling, get the vegetables ready. Put 1 tablespoon of oil in a pan and let it get hot over medium-low heat. Mix in the broccoli, sweet red peppers, sweet yellow peppers, and sweet orange peppers with some salt. Let it cook for 2 minutes or until the vegetables are tender and crunchy.
Open the cooker and make sure the mixture inside is ready. Add in the vegetables and mix well. Serve hot.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.