Wash the little millet and toor dal and soak in water for about 30 minutes and drain them.
In a pressure cooker or pressure pan, heat the oil. When the oil is hot, add mustard seeds, cumin seeds. As they start to splutter, add the hing, cloves, cinnamon, and fry for a minute. Now add the chopped garlic, onion, and curry leaves.
Cook until the onion turns translucent. Now add the chopped tomatoes, turmeric powder, red chili powder, and salt.
Mix them well and cook until the tomatoes are tender. (As we are going to pressure cook, we don't need to cook until they turn mushy)
Now add the soaked little millet and toor dal.
Add 4 cups of water. As we like mushy consistency, I went with 4 cups of water. Check for salt and spice. If required, adjust accordingly and pressure cook for 3 to 4 whistles.
Let the pressure cool down and mix well.
Serve hot topped up with a dollop of ghee and with raita or pickle or with any spicy curry or papad. I served it with arbi roast, dangar pachadi, and papad.
Instead of little millet, you can use rice or any other millet like kodo, foxtail, or barnyard millet.
Adjust the salt, green chili, and red chili powder according to your taste.
For this proportion, up to 5 garlic cloves can be added. But as per our preference, I went only with two garlic cloves.