Add bajra into mortar and sprinkle little water on the bajra and then slightly crush the bajra using pestle or in the mixer if you have not mortar and pestle.

Transfer the bajra into a plate and gently crush with hands to remove the husk from bajra.

Wash the dal and rice properly and soak in water for 20-25 minutes. Drain the excess water and keep aside.

Heat the ghee in deep and thick bottom pan.

Add cumin seeds, when they start splutter.

Add bajra, rice, dal, salt with 4 cups of water.

Cover with lid and cook till to soft and slightly mashy. Stir occasionally to avoid burnt.

Add ghee on the top and serve hot with buttermilk or milk.

You can add hot water to adjust consistency if khichdi become thick.