Ingredients
- 1 cup bajra/millet, soaked overnight
- 1 cup moong dal
- Salt
- 4 cups water
- 2 tablespoons oil
- 2 teaspoons cumin seeds
- 2 green chillies, chopped
- ½ tablespoon asafoetida/hing
Preparation
- Pressure cook bajra, moong dal, salt and water for 4 whistles.
- Heat oil and add cumin seeds, chilies, asafoetida, turmeric and sauté.
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Add bajra-moong dal mixture and cook on a medium flame for 2 to 3 minutes.
Serve with Flaxseed Chutney.