1. Any types of grains like millets, oats or quinoa, 1-1/2 cup.
2. Toor dal, 1/2 cup.
3. Small onions, peeled, 1 cup.
4. Chopped tomatoes, 1/2 cup or 2 small tomatoes, chopped.
6. Curry leaves, a sprig.
4. Chopped coriander leaves, 1/4 cup.'
5. Finely diced vegetables like carrots, green beans, etc. a cup.
6. Mustard seeds, 1/2 teaspoon.
7. Cumin seeds, 1/2 teaspoon.
8. Turmeric powder, 1/4 teaspooon.
9. Asafetida, 1/4 teaspoon.
10. Salt, as per taste.
11. Tamarind juice extracted from a small gooseberry--sized tamarind or a tablespoon of readymade tamarind paste.
To roast and grind:
1. Cardamom pods, 2.
2. Cloves, 2.
3. Cinnamon, a small piece.
4. Channa dal, 2 tablespoon.
5. Urad dal, 1 tablespoon.
6. Red chilies, 2-3 depending upon preferred spice level.
7. Coriander seeds, 1 tablespoon.
8. Fenugreek seeds, 1/4 teaspoon.
9. Coconut powder, 1/4 cup
Wash the millets and dal and cook them separately in a pressure cooker with enough water to cover the millets and dal. Once cooked, mix it gently and keep aside. Heat a thick bottomed pot with a tablespoon of oil. Add the mustard seeds and let it splutter once the oil is hot. Then add the cumin seeds and fry for a few seconds. Now add the onions and saute until the onions start getting brown. Now add the chopped tomatoes and keep sauteeing. Then add the turmeric powder, salt, tamarind juice, along with the vegetables and a cup of water and let everything cook for 10 to 12 minutes until the vegetables are cooked. Now add the mashed millet and dal along with 3 cups of water, mix everything well and add the roasted and ground masala and asafetida. Cook under low flame for 10 more minutes, switch off the stove and garnish with curry leaves and coriander leaves. Serve with any side dishes like potatoes fry or raita.
A spoon of ghee and roasted cashews can also be added in the end for additional taste.