In a pressure cooker, add a tablespoon of ghee.
Once hot add the hing and Jeera.
Once Jeera crackles, add the grated ginger and green chillies.
Saute it for a min.
Now add the 2.5 cups of water and let the water heat up to lukewarm.
Now add the bajra and stir it. This step is needed or else the bajra will form knots in water and will not cook properly.
Add turmeric and salt. Mix and close the pressure cooker lid.
Cook it for 4-5 whistles. (It may be more or less depending on your cooker)
Bajra takes a litte longer to cook. So 1-2 whistles more than the normal you use for your dals or rice.
Let the pressure settle down.
Serve it with some Pakodi Kadhi and a dollop of ghee.