Wash millets and dal thoroughly until water runs clear. Soak for about 30 mins to 1 hour. The longer they are soaked the quicker and softer they turn. Drain them to a colander.

Heat a pressure cooker or pot with ghee. Add cumin and allow them to splutter. Saute ginger until a nice flavor comes out.

Add all the veggies including tomato. Saute on a medium flame for 2 to 3 mins.

Add red chili powder, turmeric, garam masala and salt. Saute until the tomatoes turn mushy.

Then add drained millets and dal. Saute for 2 to 3 mins.

Add water and check the salt.

Pressure cook on a medium flame for 2 to 3 whistles. I cook for 2 whistles.

When the pressure drops, open the lid. Fluff up and add a tsp of more ghee if you want

Serve millet khichdi with papad and pickle.

Perform all the steps on saute mode. Press cancel and secure the Instant pot with the lid. Position the steam release valve to sealing.

Press pressure cook or porridge button and set the timer to 10 mins. When the pressure drops open the lid. I prefer to add some hot boiling water to adjust the consistency and add more salt .