### TranslatedIngredients: 1/2 cup Barnyard Millet,1/4 cup Yellow Moong Dal (Split),1/4 cup Ragi Seeds,1 inch Ginger - grated,1 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 teaspoon Whole Black Peppercorns - crushed,1 teaspoon Cumin seeds (Jeera) ### PrepTimeInMins: 20 ### CookTimeInMins: 45 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: Note: The method below will result in a mushy texture of the Khichdi; you can adjust the consistency of the water to be cooked to the texture you like.To begin making the Barnyard Millet and Ragi Khichdi Recipe, soak the barnyard millet, the ragi and the dal together in water for at least 4 hours. Soaking the Ragi makes it cook faster.Once soaked,  place it in a pressure cooker. Add 3-1/2 cups of water, turmeric powder, ginger, salt and cinnamon and cook until you hear three to four whistles. Turn off the heat and allow the pressure to release naturally.Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and we will proceed to make the tadka.If you are planning to cook the Khichdi in a saucepan , then place the millet and dal in the saucepan, add the water, turmeric powder, ginger, salt and cinnamon and cook until the Khichdi is mushy. Once done, check the salt and adjust to suit your taste.For the seasoning of the Barnyard Millet and Ragi Khichdi, heat ghee a small tadka pan. Add the cumin seeds, crushed peppercorns and asafoetida. Stir for a few seconds and add it to the khichdi.Serve the Barnyard Millet and Ragi Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi) for a warm wholesome weeknight dinner.
