Rinse 1 cup basmati rice and 1/2 cup moong dal under cold running water for about one minute to remove excess starch.

Heat 3 tablespoons ghee in a large pot over medium heat for about 30 seconds until it shimmers.

Add 1 teaspoon cumin seeds and let them crackle for 15 seconds, then quickly stir in 1/4 teaspoon asafetida.

Add 1 tablespoon minced ginger, 1 small finely diced onion, and minced green chilis if using; sauté for 2 to 3 minutes until the onions turn translucent.

Sprinkle in 1/2 teaspoon turmeric powder and stir for 30 seconds to bloom the spice.

Add the rinsed rice and lentils and stir constantly for 2 minutes to lightly toast them.

Pour in 5 cups water and season with salt to taste (about 1 teaspoon), stirring to combine.

Increase heat to high and bring the mixture to a rolling boil, stirring occasionally to prevent sticking, about 5 minutes.

Reduce the heat to low, cover the pot slightly ajar, and simmer for 20 to 25 minutes without stirring.

After 20 minutes, lift the lid and check that the rice and lentils are soft and creamy, with a porridge-like consistency.

Taste and adjust salt as needed; if the khichdi is too thick, stir in a splash of warm water until you reach the desired consistency.

Garnish with 2 tablespoons chopped fresh cilantro and an extra drizzle of ghee if desired. Serve hot with yogurt, lemon juice, or pickle on the side.