Wash the rice and dal. In a pan add the rice, dal, salt and the water and let them cook till nice and soft.
For the tempering melt the ghee in a frying pan. Use medium heat. Add the cumin seeds. Once they start to sizzle nicely add the black pepper powder.
Now pour this tadka or tempering over the cooked khichdi. Mix well, and serve the khichdi hot accompanied with cold yoghurt, pickle, papad and a fresh drizzle of ghee over the individual serving.
Garnish with cilantro (coriander leaves) if you like.
Method 2:
Wash the rice and dal and keep aside.
Take a deep pan or pressure cooker. Melt the ghee and once hot add the cumin seeds and once they splutter add the black pepper powder.
Now add the washed rice, dal and salt and sauté for a few seconds. Add the water and cook the khichdi until nice and soft. If you are cooking in a pressure cooker then cook till you get 4 whistles.
Serve Moong Dal Khichdi, hot and garnished with fresh coriander leaves.
