Take the mint leaves, coriander leaves, curry leaves, ginger, green chili, grated coconut, curd into a mixer jar.
Grind the mixture into a smooth paste and keep it aside.
Heat a pan and add oil or ghee to it. Once the oil is hot, add cumin seeds, cashews, a pinch of hing, and let them fry for a couple of minutes.
Now add the mint mixture, salt and let it come to a boil.
Add millet lentil mixture to the pan and stir it well. You can add water to adjust the consistency.
Let the mint millet mixture cook for around 5 minutes and switch off the flame.