In a pressure cooker, add soaked and drained bajra, washed moong dal, salt and 2 cups of water.

Pressure cook for about 4 whistles on a medium flame.

Let the steam escape naturally before opening the lid.

The mixture should be soft and well-cooked. Keep aside when done.

Heat ghee in a deep non-stick pan or kadhai on medium flame.

Add cumin seeds and let them crackle.

Next, add asafoetida (hing) and turmeric powder (haldi).

Sauté for a few seconds until aromatic.

Add the cooked bajra-moong dal mixture to the pan.

Add a pinch of salt if needed and mix thoroughly.

Cook on a medium flame for about 2–3 minutes, stirring occasionally to prevent sticking.

If the khichdi looks too thick, add a few tablespoons of hot water and mix to get the desired consistency.

Serve the bajra khichdi hot with curd, pickle, or kadhi for a wholesome, comforting meal.