BY CHEF DEBDUTTA BANERJEE
EXECUTIVE CHEF
ITC FORTUNE PARK PUSHPANJALI
CITY CENTRE, DURGAPUR
INGREDIENTS :
- Kodo Millet -180 gms
- Toor Dal -45 gms
- Shallots (Small Onion) -20 gms
- Carrot -30 gms
- Potato -30 gms
- Brinjal -30 gms
- Capsicum -30 gms
- Peas – 45 gms
- Cauliflower -30 gms
- Tamarind -20 gms
- Turmeric Powder -10 gms
- Mtr Bisi Bele Bath Masala -15 gms
- Mustard seeds -5 gms
- Cinnamon sticks -2
- Oil -50 mls
- Ghee -20 mls
- Cashew nuts – 30 gms
- Coriander leaves -10 gms
- Curry leaves -10 gms
- Salt -12 gms
METHOD :
- Cut the vegetables into slightly chunky pieces. Peel the small onions and keep aside.
- Tamarind in water and extract the juice.
- Turn on the sauté mode in your IP. Once hot add oil, mustard seeds and cinnamon sticks. Allow the mustard seed to splutter.  • Add cashew nuts, peanuts and fry until golden color.
- Add all the vegetables, curry leaves and give a quick stir.
- Then, add Millets, dal, tamarind water, turmeric, bisi bele bath masala and salt. Mix everything well.
- Cancel sauté mode and add water.  • Select multigrain option and decrease.
![](https://thetravelandtourismtimes.com/wp-content/uploads/2023/03/1-33.jpg)
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