30 ml Coconut oil 5 gm Mustard seeds 10 gm Curry leaves 2 Red Kashmiri chilli, whole dried 10 shallots, peeled and sliced 1 inch Ginger, chopped 50 gm Jowar
50 gm Bajra 50 gm Nachni 15 gm Toasted cashew nut 10 gm Soaked raisins 40 gm Green peas 50 gm Coconut, toasted, shredded or grated 150 ml Coconut cream or coconut milk Salt and sugar, to taste
Soak the millet in water overnight and boil until done. Heat oil in a wok, add chilli and fry until smoky. Keep aside for garnishing.
Temper the oil with mustard seeds and curry leaves. Save some of the curry leaves for garnish. Sauté the shallots and ginger in the oil.
Add the boiled jowar, bajra and nachni. Mix well and add in the shredded coconut and some of the cashew nuts and raisins.
Add water and allow it to simmer. Add in the coconut and season with salt and sugar. Cover with a lid and cook on slow-medium heat till almost done.
Add in the green peas, cover and it's done. Serve garnished with the remaining shredded coconut, fried chilli, toasted cashews and curry leaves.