Instructions: 1. Roast millet. In the bottom of a dry sauce pan slowly stir millet until about 1/2 of the kernals are a light golden brown. Remove millet.

2. Soak peas in 2c water for 5 hours, drain

3. Smear oil on pan, wipe off excess, heat oil for sauteing

4. When oil is ready put in the cumin, 5 secs later insert onion and garlic. Stir until onions slightly brown

5. Put in rest of ingredients

6. Saute for 2 min

7. Insert 2C water, bring to a boil, lower to low and cook for 30 min.

8. Have some hot water ready

9. Put 2 tablespoons of hot water over millet, stir quickly and cook for another 10 min.

10. Turn off heat and let stand for 15 min

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