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Place the rice, lentils, salt and spices in a large saucepan with 2L water. Bring to a boil and cook for 35-40 minutes, until the rice and lentils are soft and have broken up into pieces and become mushy.
For the tadka, heat the ghee or oil in a frying pan and add the cumin seeds. Once they start to pop, add the curry leaves and chilli and take the pan off the heat as they go in. Add the coriander and ground cumin and stir through. Pour this over the khichdi, then serve topped with a spoonful of yogurt.