Producer: Priyanka Das Editor: Sujata Singh
3/4 cup bajra 1/4 cup green moong dal 4 cups water 1 tsp oil 2-3 cloves 4-5 peppercorns 1 tsp cumin seeds 1/4 tsp hing/asafoetida 1 small bay leaf 1/2 inch cinnamon 1-2 green chillies, chopped 1 tsp ginger, chopped 1 small onion, finely chopped 1 medium tomato, chopped 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1 tsp coriander powder 1 cup veggies (beans, carrots and green peas) Salt, to taste 2 tbsp coriander leaves, finely chopped 1 tsp ghee + more for drizzling
Soak bajra in water for 6-7 hours and moong dal for 30 minutes separately. Later, drain the water from bajra, dal and keep aside.
Heat oil in a cooker. Add in cloves, pepper, cumin seeds, hing, bay leaf, cinnamon and let it crackle.
Add in ginger, green chillies and cook for a few seconds.
Next, add in onion and cook until soft. Add in tomatoes, spice powders and cook until the tomatoes are soft and mushy.
Add in veggies and cook on low for about 2 minutes.
Add in soaked bajra, moong dal and cook for another 2 minutes.
Add water, salt, cover it with lid and pressure cook for 4-5 whistles.
Open the lid, mix it well, garnish with coriander leaves and serve hot with a drizzle of ghee.