Soak the foxtail millet and moong dal for 2-3 hours. Pressure cook with 3 1/2 cups water and salt to taste for 4-5 whistles. Keep aside.
Heat oil in a pan and temper with mustard seeds and red chili. After it stops spluttering, add the curry leaves, green chilies, peppercorns, ginger, urad dal and roasted cashews.
Saute for a few seconds and pour this tempering over the boiled millet-dal mix. Drizzle some ghee over it and garnish with coriander leaves.
Serve with coconut chutney and sambar for a healthy and a sumptuous breakfast.
