Pearl and Sorghum Millet Bisi Bele Bhaat

Ingredients

• 1/2 cup Pearl Millet or Bajra
• 1/2 cup Sorghum Millet or Jowar
• 1/4 cup Bengal Gram or Toor Daal
• 1/4 cup Split Yellow Moong or Peeli Moong Daal
• 1 tbsp Ghee or Clarified Butter
• 1 tbsp Oil
• 1 large chopped Onion
• 4-5 chopped Garlic
• 1 inch grated Ginger
• 1 tsp Salt
• 2-3 chopped Green Chillies
• 2 chopped Tomatoes
• 2 medium sized cubed Potatoes
• 1 diced Green Capsicum
• 1/2 cup diced French Beans
• 2-3 tbsp chopped Coriander Leaves
• 2 tbsp Coriander seeds
• 1 tbsp Cumin seeds
• 1 tsp Black Mustard seeds
• 1/2 tsp Fenugreek seeds or Methi Dana
• 6-7 dry Red Chillies
• 2 tbsp Bengal Gram or Chana Daal
• 2 tbsp Black Gram or Urad Daal
• 2 tbsp dry desiccated Coconut
• 1 inch stick Cinnamon
• 8-10 Cloves
• 4-5 Cardamoms
• 1/2 tsp Salt
• 1 tbsp Oil or Clarified Butter
• 1 sprig Curry Leaves
• 1/8 tsp Asafoetida or Hing
• 1/2 tsp Black Mustard Seeds
• 1 tsp Cumin Seeds
• 3-4 dry Red Chillies
• 15-18 Cashewnuts

Steps

1. Add ghee and mustard oil to a pressure cooker. Saute onions with asafoetida, ginger, garlic and green chillies. After they get translucent, add potatoes and fry for about 2-3 minutes.
2. And then add the rest of the veggies including the tomatoes. Cook all of that for a minute or two. Now add the powdered spices along with well soaked and drained millets and the lentils. Also add about 2-3 tablespoons of homemade bisibele masala powder and tamarind paste too. (The masala or spice mix can be stored in airtight containers and used as required. Dry roast the spices on a low heat until slightly fragrant and then grind to a smooth powder).
3. Mix well and add water accordingly. Salt can be adjusted later on. Pressure cook for 6-7 whistles or as required. Let the steam settle down on it's own before opening the lid of the cooker.
4. After opening, allow it to cook on a low heat and adjust salt and if needed add some hot water to adjust the consistency. It should be semi thick and not too runny or watery.
5. Next is the most important step of tempering that gives this dish a perfect look and taste. Heat oil. Add the ingredients mentioned under tempering. Fry all for a minute and that's it. Pour it on the cooked bisi bele bhaat.
6. Garnish with lots of freshly chopped coriander leaves. Serve it piping hot right away alongside some chutney, sambar, papad, pickle and namkeen/khara/sev/boondi/mixture. Enjoy!