Mung Dal and Rice Khichdi

Rinse the rice and split mung dal in a fine sieve under cold running water until the water runs clear, then drain well.

Transfer the rice and dal to a large heavy-bottomed pot, add the bay leaf, black peppercorns, turmeric, salt, and water.

Bring to a rolling boil, then reduce the heat to medium and cover with a lid. Cook for 20–25 minutes, stirring once after about 15 minutes, until the rice and dal are completely soft and the mixture turns creamy; add a little more water if needed.

Remove the pot from the heat, discard the bay leaf, and keep the khichdi covered while you prepare the spiced ghee.

Melt the ghee in a small skillet over medium-high heat. Add the cumin seeds and toast for a few seconds until they start to crackle and turn slightly golden.

Remove the skillet from the heat and immediately stir in the dried red chili, asafoetida, and ground red pepper.

Stir the khichdi, adjusting the salt if needed, spoon into bowls, and drizzle each portion with the spiced ghee.