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
½ tablespoon turmeric

Preparation:

Pressure cook bajra, moong dal, salt and water for 4 whistles.
Heat oil and add cumin seeds, chilies, asafoetida, turmeric and sauté.
Add bajra-moong dal mixture and cook on a medium flame for 2 to 3 minutes.

Serve with Flaxseed Chutney.