For the Tempering (Optional)
Drain and rinse the rice and the dals. Cook the rice and dals in 6 cups of water, salt, and turmeric powder. Serve.
You may add an optional tempering – In a heated pan, roast cumin seeds until fragrant, add the dried red chilli and curry leaves and roast for a few seconds. Turn off the heat and add hing. Add this to the prepared khichdi and simmer for a few minutes for the flavours to infuse. Serve hot.