Pick and clean the rice and dal of any grit.
Wash the rice and dal thoroughly.
Soak for 30 minutes to reduce stove-top cooking time.
Strain and put the rice and dal into a deep heavy bottomed cooking pot.
Add water, ginger, turmeric, and salt.
Bring to a boil on medium-high heat.
Reduce heat to medium-low, cover, and cook partially covered as rice and lentil expand when cooked, and the broth might overflow.
Stir in between to avoid burning.
Simmer covered until rice and dal are well blended and tender—approximately 25-30 minutes.
The consistency should be like a porridge or thickish soup. (You can also add less water if you want it on the firmer side).
Remove the pot from the heat. Taste and add more salt if needed.