Let’s make it.
- Rinse the rice and moong dal together 2–3 times, until the water is mostly clear. Drain well; soaking is not needed.
- Heat 1 tbsp ghee in a heavy saucepan over medium heat. Add the cumin and cook until it starts to sizzle, about 20 seconds. Add the optional asafoetida and ginger; stir for 30 seconds.
- Stir in the turmeric, drained rice and dal, water, and salt. Bring to a gentle boil, stirring once so nothing sticks to the base.
- Reduce the heat to low and cover partly. Simmer for 30–35 minutes, stirring every 5 minutes and more often near the end. If the mixture thickens before the grains soften, stir in up to 250 ml (1 cup) boiling water.
- When the rice and dal mash easily with the back of a spoon, turn off the heat. Rest for 5 minutes, taste and adjust the salt, then serve soft and spoonable with a little ghee and chopped coriander.
A few kitchen notes
Use any plain raw rice you have; khichdi is meant to become soft, so separate grains are not needed.
Add hot water a little at a time at the end to make the khichdi looser. It thickens as it stands.
A general kitchen recipe and illustrative serving image. Cooking times vary with rice, equipment and soaking. No specific Ivvaz variety has been tested for this recipe.