Mamta
Soak bajra for 6-8 hours, then lightly pound it to break the grains.
Cook moong dal with water until soft. Set aside.
Heat ghee in a pan, add cumin seeds, then sauté onions, tomatoes, and spices.
Add the soaked bajra and vegetables to the masala. Mix well.
Add cooked dal and water. Simmer until bajra and vegetables are tender.
Garnish with coriander and serve hot with curd or pickle.