Peas and millet are taken in equal quantities. I measure 100 grams of a Cup of coffee. Measure peas.
And put to boil, pre-Gulf water, about three fingers from the top.
When the peas is fully boiled, measure out the millet. Rinse it and put in a pot of peas, adding water about 2 fingers on top. In the process of cooking water can be added if it boils. Salt.
Peel carrots and onions.
Cut. And put on a frying pan to fry. I added a handful of green frozen peas.
Wash the greens.
And finely chopped.
When the carrots and onions are fried, add the greens and chopped garlic. I put garlic instead of garlic ramson. Add black pepper. Fry further no more than 2 minutes so as not to lose the aroma of fresh herbs.
Add our roast to the cooked pea-millet porridge. Let it boil and turn off. All porridge is ready, you can bring to the table.