Wash ½ cup whole Bajra with water a few times. Transfer the Bajra grains to a grinder jar and pulse it a few times to make a coarse powder. Do not over grind. We are doing this process to remove the husk of the Bajra.

Add the cleaned Bajra to a large pressure cooker (3-4 liters). Add ½ cup washed moong dal, ¼ cup rice, salt to taste, ¼ tsp asafoetida, ½ tsp cumin seeds, 1 tsp grated ginger, and 2 tsp chopped green chilies to the cooker.

Now add 7 cups of water and mix everything well. Close the lid of the cooker.

Pressure cook the khichdi for one whistle on high heat. Now simmer the heat to low and cook for 10-12 minutes. Remove the cooker from heat and let the pressure release on its own.

Once the pressure is released, open the lid and mix the Khichdi nicely using a wooden or wire whisk. Add some more water if it’s too dry and cook for a minute.

Serve hot with a dollop of ghee, kadhi, jaggery, and buttermilk.