Wash and soak Bajra overnight. Next day, drain water and add moong dal to it.
Give it a wash and place in a pressure cooker with required salt. Cook for 4 whistles in medium flame.
Let pressure release naturally. Open the cooker once done. Mash well to make the moong dal smooth and creamy.
You can boil in open pot for 5 mins to let the excess water evaporate.
Keep stirring as it will get stuck to the bottom once dal is mashed.
It will look watery but as it cools down, it will eventually thicken and come to khichdi consistency.
Heat a pan with ghee and temper with cumin seeds and asafoetida. Switch off the flame and add turmeric to it.
Give it a quick stir and mix to the khichdi. Warm up to serve.