Combine the milliet, split gram,salt and 2 cup of watter in a pressure cooker

Mix well and pressurecook in a 4 whistles

Allow the steam to escape before opening the lid. Keep aside.

Heat the ghee in a deep non-stick pan and add the cumin seeds.

When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds.

Add the cooked bajra-moong dal mixture and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve immediately