For 4 Person(s)
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 minutes on medium flame.
Switch the flame off and wait till the pressure fully escapes from the cooker.
Now add ghee in a wok and heat in medium flame until the ghee dissolves completely.
Temper the 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 if required.
Mix properly and cook on medium flame for 3-4 minutes or till you get desired consistency.
Remove from flame and serve hot.