Heat oil In a large skillet and place over medium heat. Wen the oil is heated add mustard seeds and let them pop.
Add the chana dal and urad dal and saute until light brown, about 45 seconds. Make sure not to burn the lentils.
Add the slit green chilly, ginger and curry leaves. saute for 30 seconds.
If using raw peanuts, add them now and saute for 2 to 3 minutes.
If you are using toasted peanuts, just add them along with turmeric powder and asafoetida. Mix and cook for 30 seconds.
Add the 3 cups of cooked millets and salt and toss it gently until the millets turn yellow and the tempering is fully coated to them.
Switch off the flame and add the lemon juice and coriander leaves.
stir to combine and check for seasoning. Enjoy as is or with some salad.
Tastes best at room temperature.