INGREDIENTS:

Note: you will need an Instant Pot for this recipe. If you do not have one, then it can be cooked on the stove top but it will take approximately thirty to forty minutes.

1/2 cup sorghum (Jowar or juvar)
1/2 Pearl Millet (Bajra)
1 green chili pepper, washed and finely chopped
4 curry leaves
1/4 cup  cilantro, washed and finely chopped
1 teaspoon cumin seeds
1 tablespoon fresh fenugreek leaves, thoroughly washed and finely chopped (can use 1 teaspoon of dried fenugreek as well)
1 tablespoon of oil, corn or canola
1/2 fresh lemon
salt to taste
4 cups of water

Here is a picture of the grains

METHOD:

Mix the grains and grind them in a coffee grinder or high speed blender. Wash thoroughly three times.

After you grind they look like that:

In a large bowl, mix the grains with 4 cups of water. Add salt of juice from the fresh lemon. Mix well.

Heat a saucepan on medium heat or use manual heat setting in the Instant Pot.  Add oil. Once it is hot, add cumin seeds, curry leaves, and green chili pepper and sauté 30 seconds. Add grains and cilantro (save  some for  garnish).  Mix well. This mixture can be cooked on the stovetop for 30-40 minutes.

Now close the instant pot cover and set on and the multi grain setting and let it cook. Use natural  release.

Once the Instant Pot has released or it has cook on the stovetop, mix well. Add the fenugreek leaves, mix well  and cover for  five minutes.  Give it one last mix and it is ready to eat. This is a delicious way to start the day.

It is ready to eat.  

Note: Allergy Friendly, Vegan, Gluten Free, Nut Free, Dairy Free and Soy Free.