Take millet clean, wash and soak in water for 8 - 9 hours.

After 8 - 9 hours remove excess water keep the millet in a sieve for 10 - 15 minutes for extra water drains out.

Keep it in a bowl.

Put the soaked millet in a jar. Run it on slow speed. Grind the millet 3 times for ½ minutes each.

Millet is churned, take it out in a plate.

Heat a cooker for making khichari.

Add 10 cup water, millet, moth, rice, salt, 1 tbsp ghee mix well.

Close the lid of the cooker and cook until whistle.

After a whistle reduce flame to minimum cook the khichari on low flame for 20 minutes.

After 20 minutes, turn off flame. Keep the khichari in cooker till pressure escapes from it.

Pressure is released from cooker. Open the lid of the cooker.

For tadka - heat a pan add ghee, asafoetida, cumin seeds, add chopped onion, ginger paste.

Let it roast add chopped tomato roast it add turmeric powder, red chilli powder, salt and mix.

Garnish with chopped coriander leaves and serve it.