Rinse the bajra in running water and then soak overnight.
In the morning check the level of water in the container, if the water does not reach your knuckles add more water.
Pressure cook the bajra for at least 6 whistles.
Let the pressure drop naturally.
Check if the bajra is cooked. If mushy well then bad luck try making bajra ki khichdi. The bajra should be cooked but not mushy for our Ghooghri.
Drain the liquid in the bajra, set it aside you can use it in making a vegetable or even add to daal.
Let the cooked bajra cool down a bit.
Heat a kadhai/wok then add oil.
Once the oil is hot splutter the mustard.
In quick succession add the curry leaves, hing, garlic, ginger and green chilli paste. Stir and cook for about ½ a minute.
Add the onion and haldi/turmeric, cook till the onion is translucent.
Add the bajra and mix well with salt and sugar, if using.
Cover and cook for about 10 minutes.
If the bajra sticks to the bottom of the Kadhai sprinkle some water.
Switch off the gas, and add the lemon juice as needed.
Cover and let the flavours mix well.
Let it sit for about 5 minutes before serving sprinkled with coriander.
You can serve Bajri ni Ghooghri with roti, in fact, I served it with parwal ki sabzi and roti. I noticed that everyone including me finished the roti sabji then ate the Bajrri ni Ghooghri like a snack.