Mix rice and dal, wash well for a few times and soak in water at least 1/2 an hour. Put them in the cooker along with water. The water should be about 2 inches above the surface of rice-dal mixture. Add salt and turmeric powder.
Let it boil uncovered on low heat till the rice grains are almost cooked. They should look puffed as shown in the picture. Most of the water will be absorbed by this time (You may have to add some more water at this point if required and if you like khichdi softer). Ensure that there is some water to cook for 5 more minutes after closing the lid. Add a tbsp ghee and cover the lid. Let it cook for 3-5 mins on very low heat. Remove the cooker from heat and let it cool.
Take it out in a serving bowl. Pour another tbsp of ghee and serve hot with kadhi or shak with curry, papad, achar and onion. We love eating khichdi with brinjal-potato shak / potato shak.
