Soak the millet in sufficient water for 1-2 hours. Wash well and drain. Keep aside. Heat oil in a pan and temper with mustard seeds.
After it stops spluttering, add the curry leaves, urad dal, green chilies, ginger and onion. Saute till the onion turns translucent.
Add all the chopped veggies, salt and turmeric powder. Mix well and cook, covered till the veggies are soft.
Add the drained millet, 2 cups water and sambar powder. Cover and simmer till the millet is cooked and the moisture is all absorbed.
Switch off the flame and add ghee. Stir and garnish with coriander leaves. Serve with coconut chutney or pickle.
