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.