Ingredients

• 9 cups water, divided
• 2 cups dried mung beans
• 2 1/2 cups millet
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 1 carrot, shredded, or more to taste
• 2/3 bunch chopped flat-leaf parsley
• 2 cloves garlic, minced
• 1 (1 inch) piece fresh ginger, grated
• 2 teaspoons dried basil, or more to taste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon cayenne pepper
• 2 cups chopped tomatoes
• 2 teaspoons salt
• ground black pepper to taste
• 2 cups shredded sharp Cheddar cheese

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Instructions

1. Bring 4 cups water and mung beans to a boil in a pot; cover, reduce heat to medium-low, and simmer until beans are tender, 45 to 60 minutes.
2. Bring 5 cups water and millet to a boil in a separate pot; cover, reduce heat to medium-low, and simmer until water is absorbed and millet is tender, 10 to 20 minutes.
3. Heat oil in a skillet over medium heat; cook and stir onion, green bell pepper, celery, carrot, parsley, garlic, ginger, basil, oregano, cumin, curry powder, and cayenne pepper until vegetables are slightly tender, 5 to 10 minutes. Stir tomatoes, salt, and pepper into vegetable mixture.
4. Mix mung beans, millet, and Cheddar cheese into vegetable mixture; cook and stir until cheese is melted, 2 to 3 minutes.