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


  1. 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.
  2. 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.

  1. 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.

  2. 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.

  3. 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.

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