Add mustard seeds, allow to sputter. Add cumin seeds, urad dal, asafetida and curry leaves. Fry for 30 seconds.
Add in the chopped onions and fry till translucent.
Add the ginger-garlic paste, slit green chillies and tomato. Let it cook down for a couple of minutes.
Now add the soaked and drained millets and fry in the mixture for 2 minutes.
Add in the turmeric powder, garam masala powder, chilli powder and salt.
Add about 2 cups water. Millets need more water to cook than regular grains.
Pressure cook for 2 whistles. Switch off the heat and let is cool down.
Taste and adjust seasoning.
Garnish with chopped coriander and serve with a tsp. of ghee on top.
Notes
1. You can substitute barnyard millets with foxtail millets, broken wheat or broken barley.2. I avoid veggies like capsicum that get very mushy when pressure cooked. You can add broccoli, cauliflower, potatoes or any other veggies that you like.3. You can skip ghee but it really does taste good with it and becomes more moist too.