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Grind bajra coarsely. Wash the dal. Heat ghee; add peppercorns, cloves and cumin seeds. When cumin seeds crackle, add asafoetida, turmeric, salt, dal, bajra and water. Cook on medium flame. Stir when the mixture begins to boil. Cook until the bajrais soft. Add more water to get the preferred consistency. Serve hot with ghee or yoghurt, pickles and papad