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1
Wash the rice and moong dal separately under cold running water, then combine them in a bowl, cover with cold water, and soak for 20 minutes before draining — washing them apart keeps the lighter dal from being crushed under the rice during rinsing, and the soak allows the grains to begin absorbing water evenly so they will cook to the same softness in the cooker. The grains will have swelled slightly and the water will run almost clear.
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2
Transfer the drained rice and dal to a pressure cooker, add 800 ml water — the ratio is 4 parts water to the combined weight of grain and dal — seal and cook on high pressure until a full, sustained steam column is reached, then reduce heat and cook for a further 8–10 minutes. This is where the dish lives or dies — insufficient water or undercooking produces a grainy, separated result that is not khichdi. Release pressure and open the lid: the contents should have merged into a single, unified porridge mass with no grain holding its individual shape.
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3
Stir the cooked khichdi thoroughly so that the rice and dal, which will have settled in layers inside the cooker, are worked into one homogeneous mass. The texture should be thick and flowing, dropping heavily from the spoon in slow, continuous folds; if it is stiffer than this, stir in a little hot water and return briefly to heat.
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4
Prepare the tadka immediately before service: heat 2 tbsp ghee in a small pan over medium-high heat until the ghee shimmers and a cumin seed dropped in sputters at once, then add the cumin seeds and let them crackle for 20–30 seconds. Add the asafoetida, ginger, and turmeric in quick succession, working fast so the residual heat of the ghee blooms the spices without scorching them — scorched turmeric turns bitter and will carry that bitterness straight through the finished dish. The tadka is ready when the ginger has lost its raw edge and the spices are fragrant — a warm, toasty, resinous aroma with no harsh top note.
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5
Pour the hot tadka directly over the khichdi at the moment of service, so the sizzle drives the spiced ghee into the surface rather than letting it pool and cool on top. Finish with an additional pour of ghee and serve with lime wedges alongside.