Khichdi is the favorite comfort food of Indians. It is a soft, pillowy pilaf made of rice and yellow, hulled, split mung bean. Despite the vast culinary diversity of India, khichdi is made in almost every state in myriad forms - with vegetables, without vegetables, with spices, with minimal spices, with tadka (tempered oil) or without tadka. The very basic recipe follows. It is a quick meal, which my mother churned out every time we arrived home from a trip. —Annada Rathi
Wash rice and mung beans in water till the water runs clear. Soak them together in 2 cups water for 15-30 minutes. It's fine if you do not have time to soak them. Just wash them and set them aside.
Heat ghee in a thick bottomed pan with a lid. Add cumin seeds and once they stop sputtering, add turmeric. If you are vegan, replace ghee with any neutral oil.
Pour three cups water in the seasoned ghee and follow it up with the washed rice and mung beans. Add salt.
Keep on eye on khichdi and once the water disappears, put a lid on and turn the heat to low. After 5-10 minutes, remove the lid and take a bit of rice out with a spoon. If it is soft and mashable, turn the heat off.
Eat the khichdi warm with papad and kadhi. Don't forget to pour ghee liberally on the khichdi.