Across India there are many versions of rice cooked with lentils, called various names such as kitchari (and variations on this) and pongal. In Andra Pradesh, it is called Pulagam and is made with short grain rice and mung dal.
It is a very pared-back version of pongal, without any tempering and with only turmeric as spice. But it is surprisingly delicious, mixed with a little ghee and well seasoned.
It is often used as naivedyam in festival such as Sankranti and Varalakshmi Puja.
You might want to browse our 25 or so Kitchari recipes, collected together for you.