1 cup Bajra (Pearl Millet), dry roasted & soaked overnight
1/2 cup Sabut Moong Dal (Whole Green Gram Lentil), soaked overnight
2 tbsp. ghee
1 tsp. cumin seeds
1/4 tsp. asafoetida
2 green chilies, chopped
1 tsp. grated ginger
1/2 tsp. turmeric powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. salt or to taste
4-5 cups lukewarm water
1 tsp. ghee to garnish
1 tsp. chopped coriander leaves, to garnish
Directions
Coarsely grind the soaked bajra and moong dal. Keep aside. Heat ghee in a pressure cooker and temper with cumin seeds, asafoetida, green chilies and ginger. Saute for a few seconds.
Add all the dry spices and mix well. Now add the ground bajra and moong dal. Mix to combine well and stir fry for 1-2 minutes.
Add 4-5 cups water and pressure cook for 5-7 minutes on a low flame after the first whistle.
Transfer to a serving dish and garnish with ghee and coriander leaves. Relish with some roasted papad and pickle for a healthy one- pot meal.
