Next day morning take a pressure cooker and put the Navratna grain in it. Add salt and turmeric powder and pressure cook it till soft. Then turn off the heat. In the meantime blend the onion, garlic cloves, ginger, green chillies and tomatoes in a mixer to a smooth paste.

Now heat a deep pan and put oil and ghee, when hot add jeera and the ground paste. Sauté well till the raw smell goes of.

Then add the dry masala powders and salt and mix again and cook stirring continuously. Sprinkle little water so that the masalas don’t burn. The masala should be cooked well.

Now add the boiled Navratna grains to the pan. Add the required water and mix well and bring to boil. Let the curry simmer on low heat for a few minutes.