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.
Key Ingredients: Asafoetida, Cumin Seeds, Coriander Powder, Green Gram, Pearl Millet, Clarified Butter, Garam Masala, Red Chilli, salt