1/2 cup jowar seeds (sorghum), dry roasted & soaked overnight
1/2 cup split moong dal (green gram), dry roasted & soaked for 2 hours
2-3 tbsp. oil
1 tsp. mustard seeds
1/4 tsp. asafoetida
1/2 tsp. whole peppercorns, crushed
1 tsp. ginger, grated
1-2 sprig curry leaves
10-12 cashew nuts
1 tsp. salt or to taste
2 tbsp. ghee
Directions
Blend the soaked jowar in the mixie till it is half crushed. Pressure cook the jowar and dal in 3-4 cups water with salt to taste for 10 minutes on a low flame after the first whistle.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.
Switch off the flame and pour this tempering over the boiled jowar-dal mix. Drizzle ghee over it and garnish with coriander leaves. Serve for a light healthy lunch with coconut chutney, pickle or idli podi.
