Rinse the rice and dal in a fine-mesh sieve under running water until the water runs clear, then drain well and set aside.

Heat the oil in a Dutch oven or deep pot over medium-high heat until it shimmers. Add the cumin seeds and toast until they turn a shade darker and smell nutty, about 1 minute, then stir in the asafetida, red chilies, cinnamon stick, bay leaf, and cloves. Briefly remove the pot from the heat and stir in the curry leaves, green chili, and ginger until fragrant and well combined.

Add the rinsed rice and dal mixture, water, nutritional yeast, turmeric, and salt to the pot. Stir well, bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook until the grains are completely tender, about 20 minutes; avoid lifting the lid to keep the steam trapped.

Remove the lid and increase the heat to medium-high. Stir frequently and gently for 3 to 5 minutes, allowing the liquid to reduce until the mixture reaches a thick, porridge-like consistency.

Taste and adjust the salt before serving warm with a squeeze of lime and fresh cilantro.