Wash the foxtail millet and yellow moong dal.

Place the washed millet and dal 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 3-4 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 the seasoning.

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

Stir for a few seconds until fragrant.

Add the tadka to the Foxtail Millet Khichdi.

Serve the Foxtail Millet Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi).