• Rinse the Jowar pearls 2-3 times in clean tap water
• Soak the jowar pearls for 6-8 hours. If you have forgotten to soak the jowar, soak them in hot water for at least 30-60 minutes.
• Rinse the moong dal and soak it for a minimum of 30 minutes.

Instant Pot method

• Switch on the Instant Pot.
• Put it on saute mode for 20 minutes.
• Add ghee or oil.
  1 tablespoon Clarified Butter
• Once hot add cumin seeds and let it crackle.
  1 teaspoon cumin seeds
• Then add ginger, green chilly and asafoetida (if using)
  1 Green Chilli, 1 teaspoon chopped or grated ginger, ¼ teaspoon asafoetida
• Saute it for a few seconds.
• Add the veggies, turmeric powder and mix everything.
  ¼ Cup Green peas, ¼ Cup carrots chopped, ½ teaspoon turmeric powder, ¼ Cup Tomatoes Chopped
• Add the soaked jowar pearls, soaked moong dal, water, salt and chopped coriander.
  ½ Cup Jowar, ½ Cup Yellow Split Moong Dal, 2-3 cup water, Salt, ⅛ cup of coriander chopped
• Give everything a nice mix.
• Close the instant pot lid and cancel the saute mode.
• Put the instant pot on a pressure-cook mode in sealing mode for 20 minutes.
• Once done let the pressure release naturally.
• Open the lid once the pin has dropped.

Pressure Cooker method

• Switch on the stove and put on the pressure cooker without the lid.
• Add ghee or oil.
  1 tablespoon Clarified Butter
• Once hot add cumin seeds and let it crackle.
  1 teaspoon cumin seeds
• Then add ginger, green chilly and asafoetida (if using)
  1 Green Chilli, 1 teaspoon chopped or grated ginger, ¼ teaspoon asafoetida
• Saute it for a few seconds.
• Add the veggies, turmeric powder and mix everything.
  ¼ Cup Green peas, ¼ Cup Tomatoes Chopped, ½ teaspoon turmeric powder, ¼ Cup carrots chopped
• Add the soaked jowar pearls, soaked moong dal, water, salt and chopped coriander.
  ½ Cup Jowar, ½ Cup Yellow Split Moong Dal, 2-3 cup water, Salt, ⅛ cup of coriander chopped
• Give everything a nice mix.
• Close the lid and cook it for 4-5 whistles or according to your pressure cooker settings. (It will take 1-2 whistles more than the normal dal rice khichdi).
• Once done let the pressure release naturally.
• Open the lid.
• Adjust the khichdi to the consistency required if it is liquid, by simmering it for a few minutes.
• Serve it hot with a dollop of ghee, curd and papad.