Soak the rice and dal in plenty of water for 20 minutes. Drain and add both to a sauce pan along with 1.2 litres of warm water, turmeric and asafoetida.

Bring to a boil and simmer over a low heat cooking the dal and rice for 35 minutes

Once cooked turn the heat off. Cool slightly and using a potato masher mash roughly.

In a large sauce pan heat the ghee or oil over a medium flame. Add the mustard seeds,cardamom pods, bay leaves and cumin seeds fry for a few seconds.

Now add the curry leaves followed by the onion. Fry for 3-4 minutes until it goes light brown. Stir well and add the green chilli followed by the ginger paste and garlic paste and fry for a minute.

Add the tomato and continue to fry over a low heat for 4 minutes; as they begin to soften add the chilli powder and stir well.

Add the mashed dal and rice and season the khichdi. Stir, add water and simmer on a low heat for 2 minutes.

Turn the heat off, garnish with coriander and rest for a few minutes. And it is ready to eat
You can also use fried onions for garnishing