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In a bowl add barnyard millet and masoor dal. Wash thoroughly for 2-3 times. Add enough water and soak for 30-45 minutes.
Heat oil in a heavy bottom cooking vessel, and fry sliced onions.
When the onions start to turn translucent, add ginger-garlic paste and saute for 1-2 minutes.
Now add chopped green chili and diced carrot. Fry for 1-2 minutes. Add half of minced coriander leaves and mint leaves (if using) and fry till leaves turn to wilt.
Add 3 cups of water. Bring it to boil by adding turmeric powder, salt and garam masala.
When water starts to boil add soaked barnyard millet and masoor dal. Place the lid and cook on low flame.
Stir in between till millet turn soft and water is completely absorbed.
Garnish with remaining coriander leaves. Serve hot with pickle and papad.