Ingredients
1/2 cup Nutrillet Foxtail Millet- can be replaced with Kodo Millet or Little Millet as well.
2 tbsp Fields of Gold Desi Ghee
1/2 cup Yellow Moong Dal (split)
1 tsp Cumin Seeds (Jeera)
1 tbsp Cashews
1 tbsp whole peppercorns
1 sprig curry leaves
1 pinch asafoetida (hing)
2 dried red chillies (optional)
Fields of Gold Himalayan Pink Salt- to taste
Preparation
Dry roast the foxtail millet and dry moong for a few minutes till they release an aroma.
Wash and pressure cook the millet and dal with 2 cups of water for 3-4 whistles.
Remove the mixture from the cooker and add salt to taste.
In a tempering pan, add ghee, cumin seeds, dried red chillies, curry leaves, peppercorns and cashews.
Add the tempering to the cooked millet and dal and serve as is or with coconut chutney/ sambhar.