Here's how to make ​Gujarati khichdi at home.

Wash and Soak, rinse the rice and moong dal together under cold water until the water runs clear. soak them in enough water for 30 minutes to 2 hours.​

Cook the Khichdi, in a pressure cooker. add the soaked rice and dal along with 4 cups of water, turmeric powder, asafoetida, and salt. close the lid and cook on medium heat for 3–4 whistles. let the pressure release naturally.​

Mash the Khichdi, open the lid, and gently mash the khichdi with the back of a spoon to achieve a porridge-like consistency.​

Prepare the Tadka, in a small pan, heat 1 tablespoon of ghee. once hot, add cumin seeds and let them splutter. pour this tempering over the cooked khichdi and mix well.​

Serve, the khichdi hot, topped with a dollop of ghee. It's traditionally enjoyed with yogurt, pickle, or papad on the side.