Rinse the foxtail millet and moong dal together under cold water until the water runs clear. Drain and set aside. (Optional: soak together for 20-30 minutes for a slightly less sticky texture and faster cooking.)

Heat 1 tsp ghee in the pressure cooker over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

Add grated ginger and slit green chillies. Stir for 30 seconds.

Add the chopped vegetables and stir to coat in the spices. Cook for 1 minute.

Add the rinsed millet and moong dal. Stir everything together.

Add 3.5 cups water, turmeric powder, and salt. Mix well.

Close the lid and cook on medium heat for 3 whistles (if soaked) or 4 whistles (if unsoaked). Let pressure release naturally for about 10 minutes.

Open and stir gently. If too thick, add a splash of hot water and stir.

Set Instant Pot to Sauté mode. Add 1 tsp ghee, cumin seeds, ginger, and green chillies. Sauté for 1 minute.

Add vegetables, rinsed millet, and moong dal. Stir to combine.

Add 3.5 cups water, turmeric, and salt. Cancel Sauté mode.

Close lid, set valve to Sealing, and pressure cook on High for 8 minutes. Allow natural pressure release for 10 minutes, then quick-release any remaining pressure.

Heat 1 tbsp ghee in a small tadka pan over medium-high heat.

Add mustard seeds. When they begin to pop (about 30 seconds), add cumin seeds, dried red chillies, and asafoetida.

Add curry leaves — they will crackle. Let the tadka sizzle for 10-15 seconds until golden and fragrant.

Pour the entire tadka directly over the cooked khichdi and stir it in. Garnish with fresh coriander and serve immediately.