Bajra Upma

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 3 to 4 servings

Ingredients :

3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)
1 tbsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
1 tsp moong (whole green gram) daal
1 onion , finely chopped
2 tsp chopped garlic (lehsun)
1 tsp grated ginger (adrak)
1 slit green chilli , finely chopped
1 tomato , finely chopped
1/4 tsp chilli powder
1 1/2 cups chopped mixed vegetables
2 tbsp freshly grated coconut
salt to taste
1 cup bajra (black millet) , coarsely ground
1 tbsp peanuts
2 tbsp chopped coriander (dhania)

Method :

Heat a non-stick pan and dry roast the bajra on a slow flame. Cool and soak in 2 cups of water. Keep aside for 2 hours.Heat the oil in a pressure cooker and add the mustard seeds and cumin seeds.When the seeds crackle, add the dals, , ginger, garlic, onions, green chilli and curry leaves and saute for 2 minutes.Add the tomatoes, vegetables, peanuts, salt and red chilli powder, mix well and saute on a high flame for 1 minute.Add the soaked bajra with water and cook for a minute.Add the coconut and coriander, mix well and add 2 cups of hot water.Pressure cook for 2 whistles and allow the steam to escape before opening the lid.Serve hot.