Tur Dal and Kodo Millet Khichdi

Soak Tur Dal and Kodo Millets in a 1:1 ratio for at least 4 hours or overnight.

Chop 1 onion, 1 tomato, a few garlic cloves, and a piece of ginger.

In a pressure cooker, heat ghee and add chopped garlic and ginger. Cook for 2 minutes on low flame.

Add chopped onions and tomatoes, salt, and turmeric powder. Cook until the mixture becomes slightly mushy.

Add 1/2 cup chopped carrots, 1/2 cup chopped spinach leaves, and 1/2 cup peas. Cook until the vegetables become soft.

Add 1 teaspoon garam masala and 1 teaspoon sambar powder.

Add the soaked Dal and Millets. Pressure cook for 15-20 minutes.

Adjust the consistency with some water if needed.

For the tadka: In a separate pan, heat ghee, add asafoetida and zeera, let it crackle, then add red chilli powder if desired.

Add the tadka to the khichdi and mix well.

Garnish with a few coriander leaves.

Serve hot with accompaniments like beetroot raita, salad, and papad.