Mix the rice and dal; wash thoroughly and set aside. (If you have time on hand, you can soak the rice-lentil mix in water for 30 minutes or more. This hastens the cooking process.)
In a big vessel, pour in the washed rice, lentil and add 4 cups of water.
Add salt, ¾ teaspoon turmeric powder and allow it to cook on low flame.
Once this rice-lentil mix is semi-cooked, take a frying pan or kadhai and heat 3 tablespoons ghee in it.
Add the chopped onion and garlic to the hot ghee and sauté till slightly translucent.
Mix in the garam masala, remaining turmeric powder, chilli powder, asafoetida and sauté for a minute.
Add ¾ cup chopped spring onion to the mix and cook on low flame for a few minutes.
Add this mix to the cooked khichdi.
Stir well, ensuring the spices are mixed with the cooked khichdi.
Check the seasoning, adjust and bring the khichdi to a boil.
Switch off, pour a tablespoon of ghee on top, sprinkle the remaining chopped spring onion and serve piping hot.
The khichdi can be made using rice of your choice. Preet uses the 'ponya basmati', a broken grain. At home, we generally opt for the readily available basmati rice. Experts recommend using rice that smells good to enhance your experience.
If the khichdi is a bit tight – as it was in my case – add some hot water to make it a little loose.
If reheating to binge on later, add some hot salt water to the khichdi before popping it into the microwave.