Soak the rinsed millet for 2 hours and then drain completely and place it aside.

In the ‘saute’ setting, add a few teaspoons of oil to the inner pot.

As the oil heats up, add mustard seeds, urad dal, and red chili and saute until they start to sizzle.

Add grated ginger, curry leaves, and cook for about 30 seconds. Then add chopped onions, and saute until they are translucent.

Now, add chopped tomatoes and mix well then add the dry spices: Red chili powder, turmeric, and garam masala. Continue to stir well to cook the tomatoes completely.

Add frozen vegetables of your choice. I used green peas and green beans in my recipe.

Add salt and mix thoroughly.

Now, add the soaked and drained millet. Add water in the right proportion as noted in the ingredients list. Stir well.

Close the lid of the instant pot and turn the steam release handle to the “sealing” position. Press the manual/pressure cooking setting and set the time for 8- 10 minutes.

As the timer expires, use the natural release to let the pressure settle and then open the lid.

Add lemon juice and cilantro. And mix well and it is ready to serve.

Rinse the Proso Millet / Pani varagu 2-3 times with clean water and soak for at least 2 hours.

Place a pan over medium heat with 2 tablespoons of oil. Add mustard seeds and let them splutter and then add urad dal, red chili. Saute them until the lentils turn golden brown.

Add curry leaves, and ginger and continue to saute for 10 sec. Now add onions and continue to saute until they turn transparent and follow up by adding finely chopped tomatoes. Cook for a few minutes before adding the spices: Red chili powder, turmeric powder, and garam masala. Saute for another 30 seconds.

Now add the frozen vegetables. Mix well and add 2 cups of water, salt.

Place a lid on top to speed up boiling. Let the water come to a full boil. As the water starts to boil, add soaked millets and mix well.

Cover with a lid and cook for ten minutes in low heat. High flame cooking could burn the bottom.

After 10 - 15 minutes, water is fully absorbed and millets become soft. If there is more moisture left in the upma, wait for a few more minutes before turning the heat off.

Finally, add a few drops of lemon juice, and cilantro mix, and mix well. Proso Millet Upma is ready to be served with simple coconut chutney or sambar!