- ¼ cup red split lentils
- ¼ cup yellow split mung dal
- ¼ cup basmati rice
- ¼ cup white quinoa
- 2 tablespoons ghee or melted virgin coconut oil
- ½ teaspoon ground turmeric
- 6 fresh curry leaves or 2 dried cassia leaves (optional)
- 1- 2.5 cm piece ginger, peeled, very finely chopped (about 1 tablespoon)
- 1 small green Thai chile, finely chopped
- 2 cups chopped cauliflower florets and/or peeled daikon
- 1 teaspoon ground fennel seeds
- 1 teaspoon (or more) Himalayan rock salt (or kosher salt)
- Cilantro, basil, lime slices, black pepper, and olive oil (for serving)
- Cover lentils and mung dal with water in a small bowl and let soak 30 minutes. Drain. Meanwhile, rinse rice and quinoa and drain well.
- Heat ghee in a large pot over medium-low. Add turmeric and toast just until slightly darkened, about 10 seconds. Add curry leaves, if using, ginger, and chile and cook until very fragrant, about 1 minute. Add drained lentils, mung dal, rice, and quinoa and cook, stirring, until nearly dry, 1–2 minutes. Add cauliflower, fennel seeds, 1 tsp. salt, and 4 cups water. Increase heat to medium-high and bring to a boil. Reduce heat and skim off any foam that formed on the surface, then simmer covered until grains and vegetables are very tender, 30–40 minutes; the khichari should be thick, very soft, and just loose enough not to stick to bottom of the pot (add water as needed to loosen). Season with more salt, if needed.
- Divide among bowls. Top with cilantro, basil, black pepper, and limes. Drizzle with oil.