A simple millet based dish flavored with cumin-pepper powder.
For spice mix - Heat 1 teaspoon ghee in a pan and the cumin and pepper. Roast till the cumin sizzles and the pepper starts popping. Remove from heat. Grind to a fine powder using a motor and pestle. This gives the powder an awesome taste. If making a large batch / if you don't have a motor and pestle, grind to a powder in a mixie.
Heat the remaining ghee in a small pan and roast the cashews.Drain and keep aside.
In a vessel take the millet.Wash and drain. Add water and pressure cook till done. Once the pressure releases, remove the vessel from the cooker and fluff up the cooked millet with a fork. Keep it aside.
In a bigger pan, heat oil and add mustard, cumin seeds, channa dal, urad dal, broken red chilies, curry leaves and saute for a few seconds.
Once the mustard pops and the dal turns brown,add the fluffed up millet, required quantity of cumin-pepper spice mix, salt. Mix well and cook on low flame for a few seconds for the flavors to blend.
Serve garnished with roasted cashews.