Place the millets in a sieve or fine slotted colander and wash carefully in 2-3 changes of water and drain. Do this carefully as the millets tend to stick to your hands and you will end up losing a lot of the grains when you discard the water.
In a heavy based pan or pot, bring the vegetable stock or plain water (in which the stock cube has been dissolved if using) to a rolling boil.
Add the washed millets and check seasoning. Once the mixture starts to boil, reduce the heat completely to a sim, cover the pan with a well fitting lid and keep a timer for 5 minutes. After 5 minutes, turn off the heat and leave the pan untouched for 15 minutes.
In the meanwhile marinate the potato strips lightly with salt. Keep aside for 5-7 minutes and then drain the water. Shallow fry them till light golden. Remove on a plate lined with absorbent kitchen tissue
Grind all the ingredients mentioned under 'For the masala'. Reserve the water from the mixer jar after the ground masala has been removed
After 15 minutes are up, gently fluff the cooked millets with a fork. Cover the pan again and keep aside.
In a heavy based pan or Kadai heat the ghee or oil and fry the cashew nuts till golden. Remove and keep aside.
To the same pan, add the mustard seeds, when they stop spluttering, add the cumin and black gram dal. Fry everything on a low heat. Add the ground masala and fry it for 7-8 minutes or till the moisture evaporates and the oil begins to leave the masala.
Reduce the heat and add the powders - turmeric, garam masala, coriander & cumin. After a couple of seconds add the pre-cooked millets and on a medium-high heat mix everything very well. Remove from heat.
Serve the millets topped with the fried potatoes and garnished with cashew nuts and chopped coriander leaves