Add bajra to a bowl and rinse well with water. Drain well.
Transfer it to a mixer grinder jar and pulse it to make a coarse powder.
Transfer the bajra powder to a bowl and cover it with water.
Wait for 10-12 seconds. The husk will start to float on top of the water. Gently drain the water along with the husk and repeat this process 2-3 times to get rid of all the husk from the bajra.
Heat ghee in a 3-liter pressure cooker over medium-high heat.
Once the ghee is hot, add asafetida, cumin seeds, ginger, and green chilies and saute for 10-12 seconds.
Add the cleaned bajra to the cooker along with moong dal, rice, salt, and water. Mix everything well.
Close the lid of the cooker. Pressure cook the khichdi for one whistle on high heat. Now reduce the heat to low and cook for 15 minutes.
Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid and mix the khichdi nicely using a wooden spoon, wooden whisk, or wire whisk.
Add some more water if the khichdi looks thick and cook for a minute. Check for salt and add more if needed. Transfer the hot khichdi to serving plates and serve hot.