Wash, rinse and soak jonnalu/ sorghum and brown chickpeas separately for 6~8 hours or overnight.

Pressure cook chana/ chickpeas for 4~5 whistles or until tender. Drain the water and set aside/

Pressure Cook jowar with 2~3 cups of water for 4~5 whistles or until tender. Once the pressure comes down, open the lid and add green chili paste. Mix well and cook till all of the water has evaporated.

Heat 1tbsp oil in a pan; add mustard seeds, cumin seeds, dry red chili and curry leaves. Once the seeds start to splutter, add the onions and garlic; saute till lightly browned around the edges.

Add turmeric, chili powder (add if you like spicy food) and cook for 30 seconds.

Next add the cooked jonnalu/ sorghum and chana. Season with salt and cook for 4~5 minutes on medium flame until all the flavors mingle.

Garnish with chopped cilantro and drizzle the lemon juice on top before serving.