Recipe Cook Time
Wash the bajra, drain, and pound.
Toss to remove husk.
Repeat till most of husk is removed.
Mix bajra, moong daal, with enough water to cook tender and is a thin pastey consistency. (Pressure cook till 4 whistles)
Heat ghee, add cumin, heeng, coriander powder, garam masala and chilli powder.
When the cumin splutters, add the bajra mixture and simmer for 2-3 minutes and serve.