Bajra and whole Moong khichdi
Recepie credit - @tarladalal
Soak the pearl millet ( bajra) and whole green gram ( moong) separately in enough watwer in a deep bowl for 5 hours and drain well.
Combine the bajra, moong, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 5 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add and the asafoetida onions and sauté on a medium flame for 1 minute.
Add the finely chopped tomatoes, garlic paste, ginger paste, green chilli paste, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, mash using a potato masher, white stirring occasionally.
Add the cooked bajra-moong dal- mixture and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.