Heat the pot over medium flame without any oil.

Add the rinsed and drained millet directly to the dry pot.

Toast, stirring constantly, for 2–3 minutes until you smell a faint nutty aroma.

Set aside.

Add the oil or ghee to the same pot over medium heat.

Add cumin seeds and wait for them to splutter, about 30 seconds.

Add the cloves, bay leaf, cinnamon stick, and cardamom pods. Let them sizzle for 20–30 seconds until the oil smells fragrant.

Add the sliced onion and cook for 5–6 minutes until lightly golden at the edges.

Add the garlic and ginger and cook for 1 minute more.

Add the carrots and green beans and stir through the spiced onion base.

Add turmeric and coriander powder; stir well so the spices coat the vegetables. Cook for 2 minutes.

Add the toasted millet back in along with the peas and the measured water. Season with salt.

Stir everything together once, scraping any spices off the bottom.

Bring to a boil, then reduce heat to the lowest setting, cover with a tight-fitting lid, and cook for 15–18 minutes. Do not lift the lid.

After 15 minutes, turn off the heat but leave the lid on for 5 minutes.

When you lift the lid, use a fork to fluff gently from the edges inward.