Yogurt - 1/2 cup Milk - 1/4 cup Carrot - 2 tbsp, grated (optional)
Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing - a pinch
of water and pressure cook for 3-4 whistles or till done. Let it cool for sometime. In a pan, heat oil, add mustard seeds and allow to splutter, add urad dal fry till golden brown and then add curry leaves, hing. Add this to the millet, add carrot, finely chopped ginger and cilantro and mix well. Add the yogurt, milk and bring to the desired consistency. Season with salt.