Wash millets and dal thoroughly until water runs clear. Soak for about 30 mins to 1 hour. The longer they are soaked the quicker and softer they turn. Drain them to a colander.

Heat a pressure cooker or pot with ghee. Add cumin and allow them to splutter. Saute ginger until a nice flavor comes out.

Add all the veggies including tomato. Saute on a medium flame for 2 to 3 mins.
Add red chilli powder, turmeric, garam masala and salt. Saute until the tomatoes turn mushy.

Then add drained millets and dal. Saute for 2 to 3 mins.
Add water.

Pressure cook on a medium flame for 2 to 3 whistles. I cook for 2 whistles.
Fluff up and add a tsp of ghee.

Serve millet khichdi with papad and pickle.