Combine the bajra, sprouts,daal,salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.

Allow the steam to escape before opening the lid. Keep aside.

Heat the ghee in a deep non-stick pan and add the cumin seeds and red chilli

When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds.

Add the cooked bajra-daal khichdi and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Serve immediately.