Step 1

Pour the dal and rice into a large bowl. Wash it in cold water until the water runs clear. (Optional) Soak the rice and lentils for up to 30 minutes. Then drain it of extra water.

Step 2

In a Dutch Oven on medium heat, melt the ghee. Once hot, add the green chili, cumin seeds, asafoetida, chili powder, and turmeric. Temper in the hot ghee for about a minute.

Step 3

Add the washed lentils and rice into the pot. Give it a stir and roast in the oil for another minute. Cover with 5 cups of water.

Step 4

Add the ground coriander, garam masala, bay leaf, and salt into the pot. Give everything a stir. Bring the water up to a boil, then reduce the heat to a simmer.

Step 5

Simmer the khichdi for 25 minutes, checking on it in 5 minute intervals to stir and add more water if necessary. The khichdi is done when the lentils and rice have lost most of their structure and the excess water has evaporated.

Step 6

Remove the pot from heat. Discard of the bay leaf. Serve the khichdi hot with a dollop of ghee, papad, achaar, or dahi.