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Rinse and soak all the millets and moong dal together for 20–30 minutes.
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Heat ghee in a pressure cooker or a thick-bottomed pan.
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Add cumin seeds and let them splutter. Then add grated ginger, green chili, onion, and tomato.
Sauté for a minute until fragrant.
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Add the carrot, beans, and green peas. Cook for 2–3 minutes until the vegetables begin to soften.
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Mix in the turmeric, salt, and the soaked millet–dal mixture (drained).
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Pour in the required water, stir well, and bring to a gentle boil.
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Pressure cook for 3–4 whistles (or simmer covered until everything turns soft and reaches a porridge-like consistency).
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Once the pressure releases, open the lid and mix gently. Adjust consistency with a little warm water if needed.
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Balanced nutrition: Provides protein, complex carbohydrates, and fiber in one bowl.
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Low glycemic index: Helps maintain stable blood sugar levels and prevents spikes.
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High in fiber: Supports smooth digestion and keeps you satiated for longer.
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Naturally gluten-free: Suitable for individuals with gluten sensitivity or intolerance.
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Heart & liver friendly: Packed with magnesium, antioxidants, and phytonutrients.
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Supports weight management: Keeps hunger in control and promotes fullness.
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Anti-inflammatory: Turmeric and ghee support gut health and joint comfort.
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Light yet energizing: Perfect for detox days, recovery periods, or gentle meals.