Soak split green moong dal and pearl millet dalia in water in separate blowls for at least 4-5 hrs.

Rinse thoroughly with water. Collect moong dal and soaked bajra in a container suitable to place inside pressure cooker. Add 1cup water, salt and Turmeric powder.

Mix well and cook in a pressure cooker till whistle blows 2-3 times. Switch off the burner and let it cool down. Remove the cooked dalia into a serving bowl. For tempering, add ghee in a kadhai. Switch on the burner, add cumin seed when the oil becomes hot and allow it to flutter. Transfer the hot ghee onto the cooked dalia.

To prepare tamarind soup, soak tamarind pulp in 1/2 cup water for at least 1 hour. Mix thoroughly with palm and discard the solid insoluble portions. Add grated ginger, jaggery, sugar, chili powder and 1 cup water and boil for 2mins. Cool it down and seive through a fine net. Add black salt and mix.

Birista is an added item in this preparation. Add corn flour into the onion slices and keep it aside for at least 10mins to let them dry. Fry with refined oil till golden brown. Remove from the oil and serve with salt sprinkled over the fried onion.