Pour out the Khichdi mix in a bowl; wash the rice & lentil mix with water 2-3 times until the water is clear. After done, soak for 10 minutes.
Heat a medium pot or pressure cooker with 1 1/2 to 2 tablespoons of ghee or oil.
Add the contains of pouch 2 in the heated pan - let it sizzle for 30 seconds.
Add 1 small chopped onion - sauté well into the onions become golden.
Drain the rice and lentil mix and add it to the tempered onions.
For a porridge like consistency add 4 cups of water. For a mushy texture add around 3 cups of water instead. Mix well, add salt to taste. Then give a good stir so any of the food stuck at bottom releases.
Bring to a boil, then reduce the heat to medium, cover, simmer for 15 mins, stir occasionally.
Add more water if it begins to stick to the bottom or dry out. The consistency should be creamy and moist.
Once soft and mushy, turn off the heat and let the khichdi set for 3 to 5 mins.
Serve hot and garnish each bowl with a drizzle of ghee, fresh lime juice and sprinkle of fresh herbs.