Rinse the rice and moong dal thoroughly until the water runs clear. Soak them together in water for 30 minutes.

If using a pressure cooker, add the soaked rice and dal to the cooker with water, salt, and turmeric. Cook on medium heat for 2-3 whistles. Let the pressure release naturally, then mash gently and set aside.

If cooking in a pot, combine the soaked rice and dal with water, salt, and turmeric. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until both are soft. Mash lightly and keep aside.

In a large kadhai or pan, heat ghee or oil over medium heat.

Add cinnamon stick, cumin seeds, and mustard seeds. Once they begin to splutter, add dry red chillies, curry leaves, and asafoetida. Sauté until aromatic.

Add chopped ginger, garlic, and green chillies. Cook until the raw smell disappears.

Stir in chopped onions and sauté until they turn soft and translucent.

Mix in the Kashmiri chilli powder, followed by tomato purée and a splash of water. Cook the masala until the oil begins to separate.

Add the cooked rice-dal mixture to the kadhai and mix well with the masala.

Adjust salt and spices as needed. If the khichdi feels too thick, add hot water to loosen the consistency as required.

Simmer for 2–3 minutes on low heat, stirring gently. Finish with garam masala, chopped coriander, and a final dollop of ghee. Cover and let it rest for a few minutes before serving.