Wash and soak dal and millets in enough water for about 2 hours. Drain and set aside.
Heat ghee in a pressure cooker and add mustard and cumin seeds. Let the seeds splutter for a minute.
Add ginger garlic âste and saute for a minute then add chopped onions and green chilli.
Saute for few minutes or until onion is light golden in colour.
Add tomatoes, salt, and garam masala. Cook until tomatoes are soft.
Transfer the millets and dal into the cooker and add about 4 cups of water.
Cook for 3-4 whistles in the pressure cooker. Turn off the heat and wait until the pressure is released from cooker.
Serve hot drizzled with dollops of ghee.