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Rinse the rice and moong dal together in a fine-mesh strainer under cold running water until the water runs mostly clear, about 30 seconds.
Combine the rinsed rice and dal with 4 cups of water and 1 tsp salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 25–30 minutes, stirring every 8–10 minutes, until the mixture is thick, porridge-like, and the rice and dal have broken down and are no longer distinct — the consistency should be soft enough to fall from a spoon in a slow, heavy ribbon.
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