– Leaving some black pepper and cumin seeds aside, combine the rest and grind it into a smooth powder. – Fry the moong dal until lightly golden brown and aromatic. Add the measured millet into the same pan and give a quick stir. Turn off the heat. – Transfer this into the instant pot container.
– Rinse it well and add water to the pot. – Set the IP on manual mode and cook. Let the pressure release naturally after done. – Next, heat a small pan and add coconut oil to it. If you are not looking for a vegan version, then you can use ghee.
– Add the reserved pepper corn and cumin along with asafteida, salt, curry leaves, ginger and the powdered pepper/cumin mixture. Fry them well.
– Slightly mash the cooked millet/lentil mixture and add the fried seasonings. Mix well to combine and adjust the consistency. – Check for salt and adjust if needed. Serve hot with chutney, Sambhar or Gothsu.