Here’s how to make Samai Khichdi, a nutritious, gluten-free one-pot dish made with little millet:  
Ingredients:

• Samai (Little Millet): 1 cup
• Moong dal (yellow split gram): 1/4 cup
• Oil/ghee: 1-2 tbsp
• Mustard seeds: 1 tsp
• Cumin seeds: 1/2 tsp
• Asafoetida (hing): a pinch
• Ginger: 1-inch piece, grated
• Green chilies: 1-2, chopped
• Onion: 1 small, chopped (optional)
• Turmeric powder: 1/2 tsp
• Salt: to taste
• Water: 3 cups
• Coriander leaves: for garnish
• Lemon juice: 1 tsp (optional)

Instructions:                    

• Roast: Dry roast samai and moong dal for 2-3 minutes.  
• Tempering: Heat oil/ghee, add mustard, cumin, and asafoetida. Sauté ginger, chilies, and onion.  
• Spices: Add turmeric and salt, stir well.  
• Cook: Add roasted samai and dal, 3 cups water. Stir well.  
• Pressure Cook: Cook for 2-3 whistles.  
• Serve: Garnish with coriander and lemon juice (optional).

Enjoy your Samai Khichdi!

Tips for Perfect Samai Khichdi:

• Texture Adjustment: If you prefer your khichdi to be a bit more watery, increase the water quantity. Khichdi is typically soft and slightly porridge-like in texture.
• Spice Level: Adjust the number of green chilies and the amount of black pepper based on your spice preference.
• Add More Veggies: Feel free to include more vegetables like beans, peas, or zucchini for added nutrition.
• Ghee for Flavor: A drizzle of ghee at the end enhances the flavor and provides richness. It’s especially good if you are serving it as a meal to complement its lightness.