Millet Foxtail Khichadi Thali

Rinse the foxtail millet and soak it for 30 minutes.

In a pot, heat ghee and add cumin seeds.

Once they splutter, add mixed vegetables and sauté for a few minutes.

Add the soaked millet, turmeric powder, salt, and water. Cook until done.

In a pan, heat oil and add semolina.

Roast until golden brown, then add chopped spinach and green chilies.

Cook until the spinach wilts and season with salt.

Blend grated coconut, green chilies, salt, and lemon juice until smooth.

Combine diced cucumber, tomato, and onion in a bowl.

Season with salt and lemon juice, then toss well.