Wash and soak barnyard millet for at least fifteen minutes.Finely chop green chilies and coriander leaves and keep aside.
Take a frying pan and add ghee in it. Heat it over moderate flame and add cumin seeds. Sauté till cumin seeds start to splutter. Then add ginger, green chilies, cashews and peanuts. Sauté until cashews become light brown.
Now add the chopped vegetables. Mix and cook for 1 to 2 minutes on medium heat till vegetables gets half cooked. Add the barnyard millet, stir and cook for a minute. (You can see it will start to pop.)
Add 2 1/2 cup of water, barnyard millet, mix and cover the pan to cook on medium flame for 8 to 10 minutes until it gets cooked. Keep checking using a fork.
Add coriander leaves and lemon juice. Mix well to combine everything and turn off the flame. Cover the pan and let it sit for 10 minutes before serving. The steam in the millet makes it cook further and helps absorb all the flavors. Serve hot or warm with side dish.
