Rinse the sama chawal under cold water until the water runs clear. Soak in fresh water for 20-30 minutes. This step shortens the cooking time and keeps the grains separate.

Drain the soaked millet. Add to a saucepan with 2 cups fresh water and 1/2 tsp sendha namak. Bring to a boil over medium-high heat.

Reduce the heat to low, cover with a tight lid, and cook for 10-12 minutes until the water is fully absorbed and the grains are tender but not mushy.

Remove from heat. Spread the cooked millet onto a large plate or tray in an even layer. Let it cool for 8-10 minutes. Cooling before mixing keeps the grains from clumping and turning pasty.

Heat oil or ghee in a kadai over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds.

Add the curry leaves. They will crisp up quickly, so stand back as they spatter in the oil.

Add the slit green chillies and grated ginger. Stir for 30 seconds until fragrant.

If using, add the chana dal and urad dal. Stir continuously for 1 minute until they turn light golden (not dark, as they burn fast).

Add the peanuts. Stir and toast for 1-2 minutes until they are lightly golden and smell nutty.

Add turmeric powder, stir once to bloom it, then remove the pan from heat.

Add the lemon juice to the off-heat pan. It will sizzle lightly. Stir to combine.

Add the cooled millet to the pan. Using a wide spatula, fold gently to coat the grains with the tempering. Fold rather than stir to keep the texture intact.

Taste and adjust sendha namak and lemon juice. Fold in fresh coriander.

Serve warm, with extra lemon wedges on the side.