Soak barnyard millet, ragi seeds, and yellow moong dal together in water for at least 4 hours.

Place the soaked ingredients in a pressure cooker.

Add 3-1/2 cups of water, turmeric powder, grated ginger, salt, and cinnamon stick to the pressure cooker.

Cook until you hear three to four whistles.

Turn off the heat and allow the pressure to release naturally.

Open the cooker and stir the Khichdi to combine all the ingredients.

Heat ghee in a small tadka pan for seasoning.

Add cumin seeds, crushed peppercorns, and asafoetida to the hot ghee.

Stir for a few seconds until fragrant.

Add the seasoning to the khichdi and mix well.

Serve the Barnyard Millet and Ragi Khichdi hot, with Batata Nu Shaak (Aloo Tamatar Sabzi) if desired.