First, take chana dal and rice in a bowl. Wash them 2-3 times with water and then add 2 katori water and soak them for at least 1 hour.
In another bowl, add bajra and sprinkle 2 tbsp water and mix it. Leave it aside for half an hour.

After that transfer bajra into a grinder jar and grind it 3-4 times on pulse mode. Take it out in a bowl and add water. Wash to 2-3 times to remove the skin of bajra. Once the water becomes clear, keep it aside.
Now in a pressure cooker, melt 2 tbsp ghee. Add jeera and heeng, wait till they crackle.

Then add chopped onion, ginger, garlic, and green chilli paste. Sauté them till their raw smell is gone.
Now add salt, coriander powder, turmeric powder. Add soaked dal rice mixture. Also add bajra.

Then add 5 cups water and mix well altogether. Cook it for 10-12 minutes on low medium flame while stirring continuously.
After that, cover the lid of pressure cooker and cook up to 5 whistles on low medium flame.