Ingredients:
6 tablespoons Desi Ghee
2 pinches of Asafoetida (Hing)
1 teaspoon Cumin Seeds
2 tablespoons Ginger, minced
2 tablespoons Green Chili, chopped
10-12 Curry Leaves
½ teaspoon Turmeric Powder
½ teaspoon Red Chili Powder
1 teaspoon Cumin Powder
1/2 cup Pearl Barley
1 cup Pearl Millet (Bajra)
½ cup Sorghum (Jowar) ½ cup Moong Dal
½ cup Black Rice
1 tablespoon Salt
12 cups of Water
Directions:
1. Prep: In three separate bowls, wash and soak bajra for at least 8 hours; jowar, moong dal, and pearl barley for 30 minutes before cooking.
2. In a kadhai, heat 2 tablespoons of desi ghee. Once hot, add hing, cumin seeds, and curry leaves. Let them crackle for 30 seconds. Add minced ginger and green chilies, sautéing for a minute.
3. Stir in turmeric, red chili powder, and cumin powder.
4. Add the soaked grains, dal, and rice, mixing well. Pour the water and salt.
5. Cook on low heat until everything is soft, stirring occasionally. Drizzle with remaining ghee before serving.
To cook sabzi style dishes in the air fryer, chop things a little smaller than you would for stovetop cooking. In this preparation, I cut the bell peppers and onions smaller than usual.
Prepare the tadka: In a small pan, melt the butter over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they are translucent and lightly browned. Add chopped garlic, ginger, and green chili (if using). Cook for another minute. Stir in the tomato paste, salt, cumin powder, and coriander powder. Cook for about 2 minutes, until the mixture is fragrant.
