- 1/3 cup bajra (black millet) , washed
- 3 tbsp yellow moong dal (split yellow gram)
- 1 tsp cumin seeds (jeera)
- 1/2 tsp asafoetida (hing)
- 2 tbsp ghee
- salt to taste
Method:A coarse powder in a blender to grind millet. Put aside.
Wash with ground millet and mung dal.
Salt and 2 ½ cups water and pressure cook for 3 to 4 whistle with a mixture of millet and mung dal.
Heat ghee in a pan and add cumin and asafoetida. When the seeds crackle, pour over cooked millet cereal and mix well.
Kadhi or Serve hot with yogurt.
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