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

Give everything a good mix, and then seal the lid and pressure cook it for about 4 whistles on medium heat.

Let the steam release naturally before you pop the lid open.

Use a ladle to lightly mash the mixture until it reaches a khichdi-like consistency.

Heat some ghee in a deep pan over medium heat. 

Toss in the cumin seeds and let them sizzle for a moment. 

Next, sprinkle in a pinch of asafoetida (hing) and some turmeric powder. 

Sauté everything for a few seconds until the aroma fills the air. 

Now, add in the chopped spinach and give it a good stir. 

Let it cook for about 2 to 3 minutes, stirring occasionally, until the spinach wilts down and shrinks in size.

Add the cooked bajra–moong dal mixture to the pan with spinach.

Mix thoroughly to combine all ingredients.

Adjust salt if needed.

Cook for another 3 to 4 minutes on medium flame, stirring occasionally, until everything is well blended.

Transfer the palak bajra khichdi to serving bowls.

Serve hot with a bowl of curd or raita.