Ingredients:
1 cup black millet (bajra), 1 cup moong dal, ½ cup green peas, ½ tsp asafoetida, ½ tsp turmeric powder, 1 tsp cumin seeds, ½ tsp cumin powder, ½ tsp garam masala powder, 1-2 dried red chillies, 2-3 green chillies (optional), 1 tbsp ghee, Salt to taste
Method:
• Soak bajra overnight or for around 8 hours in plain water.
• Wash soaked bajra and moong dal 2-3 times with clean water.
• In a pressure cooker, add bajra and moong dal.
• Add salt and around 5 cups of water.
• Pressure cook the mixture for 4 whistles on medium flame.
• Now take ghee in a wok and heat in medium flame till ghee dissolves completely.
• Temper ghee with cumin seeds, asafoetida and dried red chillies.
• Add turmeric powder, cumin powder and garam masala powder to the mixture.
• Add fresh green peas and cook for 2-3 minutes on low flame.
• Add boiled bajra-dal mix to the tempering and adjust spices as required.
• Mix properly and cook on medium flame for 3-4 minutes or till you get desired consistency.
• Remove from flame and serve hot.
