Ingredients
1/4 cup bajra (black millet) , soaked for 5 hours and drained 1/4 cup moong (whole green gram) 1/2 cup green peas 2 tsp oil 1 tsp cumin seeds (jeera) a pinch of asafoetida (hing) 1/2 cup finely chopped onions 1 cup chopped tomatoes 1 tsp garlic (lehsun) paste 1/2 tsp ginger (adrak) paste 1/2 tsp green chilli paste 1/2 tsp turmeric powder (haldi) 1 tsp chilli powder salt to taste
Method
1. Soak the bajra and moong separately in enough watwer in a deep bowl for 5 hours and drain well.
2. Combine the bajra, moong, green peas, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 5 whistles.
3. Allow the steam to escape before opening the lid. Keep aside.
4. Heat the oil in a deep non-stick pan and add the cumin seeds.
5. When the seeds crackle, add and the asafoetida onions and sauté on a medium flame for 1 minute.
6. Add the 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.
7. Add the cooked bajra-moong dal- green pea mixture and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.