Ingredients:
Sorghum– ½ cup, pearl millet – ½
cup, foxtail millet – ½ cup, finger
millet – ½ cup, kabuli channa – ¼
cup; chat masala, onion, tomatoes,
green chilli, salt, and roasted cumin
powder – as required.

Preparation Method:
• Wash and soak the millets and kabuli channa in enough water overnight.
• Pressure cook them in medium heat till two whistles.
• Rinse the cooked millets and saute them on a low flame in little oil by stirring often.
• Add the chopped onion, tomatoes, green chili, salt, roasted cumin powder and chat masala and mix well.
• Serve millet bhel in individual bowls or plates. If needed sprinkle few drops of lemon juice on each serving topped with chopped coriander leaves.