Heat 2 tablespoons ghee in a 3 litre pressure cooker. You can use oil instead of ghee. Keep the flame to a low.
Add 1 teaspoon cumin seeds. let the cumin seeds splutter.
Then add 1 teaspoon finely chopped ginger and 1 green chili, chopped.
Stir and fry for a few seconds till the raw aroma of ginger goes away.
Then add the bajra. mix the bajra well. Keep on stirring as the bajra sticks at the bottom of the cooker. Keep the flame to a low.
Then add ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). Mix again.
Pour 2 cups water. season with salt as per taste.
Cover and pressure cook for 6 to 7 minutes or for 4 to 5 whistles on medium flame.
When the pressure drops on its own, remove the lid of the cooker.
Stir the semi cooked bajra mixture very well. The bajra grains will be half cooked.
Drain all the water from the moong dal and add in the pressure cooker.
Add 2 cups water. stir and mix very well.