1 Rinse and Soak Bajra & Moong Dal

1. Rinse bajra and moong dal together and soak for 3–4 hours (or use sprouted bajra flour for quicker cooking).

2 Temper Spices in Ghee

2. In a pressure cooker, heat ghee and temper cumin seeds, chopped ginger, and green chillies.

3 Add Soaked Grains and Cook

3. Add the soaked grains, salt, and enough water to the pressure cooker. Pressure cook for 4–5 whistles.

4 Mash for Creamy Consistency

4. Once the pressure releases, mash lightly for a creamy consistency.

5 Serve and Garnish

5. Serve hot with a drizzle of ghee, jaggery on the side, or curd and papad.