Rinse the rice and all five lentils together under cold water until the runoff is clear (about 4–5 rinses). Drain and soak in enough water for 15–20 minutes while you prep vegetables.

Trim asparagus ends and cut into 1–1.5 inch pieces. Wash and roughly chop spinach. Finely chop onion and tomato. Grate ginger and mince garlic. Slit green chili if using.

Cook Khichdi

Temper spices

Heat ghee or oil in a heavy-bottomed pot or medium saucepan over medium heat until shimmering. Add mustard seeds and cumin seeds. When they begin to crackle (10–15 seconds), add asafoetida and immediately add the chopped onion. Sauté until onions are soft and translucent, about 4–5 minutes.

Add aromatics & tomatoes

Add grated ginger, minced garlic, and slit green chili. Sauté 30–45 seconds until fragrant. Add chopped tomato and cook until it softens and releases moisture, about 2–3 minutes.

Spice the base

Stir in turmeric, black pepper, and half the salt. Cook spices with the tomato-onion mixture for 30 seconds to bloom the flavors.

Add greens and asparagus

Add chopped spinach and asparagus pieces to the pot. Stir to wilt the spinach and mix with the aromatics for 1–2 minutes.

Add rice & lentils

Drain the soaked rice and lentils and add them to the pot. Stir gently to combine with the vegetables and spices, coating rice and lentils with the oil and aromatics for 1 minute.

Add water and simmer

Pour in 3 1/4 cups water and add remaining salt. Increase heat to bring to a gentle boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes until rice and lentils are soft and breaking down. Check once at 12–15 minutes to stir gently and ensure nothing is sticking; add up to 2–4 tablespoons water if the khichdi looks too dry.

Finish and season

When rice and lentils are tender and the mixture has a porridge-like consistency, turn off heat. Stir in garam masala, lemon juice, and freshly ground black pepper. Taste and adjust salt or lemon as needed.

Rest

Let the khichdi rest, covered, for 5 minutes to allow flavors to meld and the texture to settle.

Serve

Scoop into bowls, garnish with chopped cilantro and an extra drizzle of ghee or a squeeze of lemon if desired. Serve hot with plain yogurt, pickle, or papad on the side.