Wash 1 cup of Bajra with water, drain the water, and allow it to dry slightly.

Add the dried Bajra into a mixture jar and grind it using the pulse grinding function until it's coarsely ground. Bajra should be divided into two pieces while grinding.

Sieve the ground Bajra to remove its outer layer, leaving the Bajra ready for Khichdi. (Refer to the video for visual instructions.)

In a pressure cooker, add 3 cups of water and heat it slightly.

Add ½ cup of soaked green moong dal, followed by gradually adding the ground Bajra while stirring continuously.

Now, add ½ tsp of turmeric powder, salt to taste, and 1 tbsp of ghee. Mix everything well.

Cover the pressure cooker with its lid and pressure cook the Khichdi mixture on medium flame for 5 whistles.

Allow the pressure cooker to cool down naturally. Once cooled, open the lid to find the Khichdi properly cooked.

In a separate pan, heat 2 tbsp of oil and 2 tbsp of ghee.

Add 1 tsp of cumin seeds, a pinch of hing, and 2 dry red chillies. Sauté until fragrant.

Add ½ cup of onions and sauté until translucent.

Incorporate 2 green chillies (slit) and 1 tbsp of ginger-garlic paste. Sauté until aromatic.

Introduce ¼ cup of potato pieces, ¼ cup of carrot pieces, and ¼ cup of green peas. Season with salt and mix well.

Cover and cook the vegetables over medium-low flame until they slightly soften.

Add ½ cup of tomatoes and sauté until they slightly soften.

Now, add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, ¼ tsp garam masala, and a splash of water. Sauté the spices.

Incorporate the cooked Khichdi mixture and mix thoroughly.

Add ½ cup of water and let the Khichdi simmer on low flame for 5 minutes.

Garnish with coriander leaves and a dollop of ghee.

Serve the hot Bajra Khichdi with buttermilk and papad.