Clean bajra and soak overnight or at least for 6-7 hours and drain.
Clean and soak moong dal for 30 minutes and drain.
Combine bajra and moong dal in a pressure cooker, add 2 cups of water and salt, mix well and pressure cook for 4 whistles.
Open the lid, once the steam is released.
In a frying pan, heat ghee, add cumin seeds, when the seeds start to splutter add asafoetida and turmeric powder.
Add this ghee/tadka to the cooked khichdi mix well and cook for 2-3 minutes on medium flame.
Serve hot with a dollop of ghee and powdered jaggery:)