Simmer the mung dal and rice in the water. Add in all of the herbs and spices, and then the vegetables.

The best practice is to cook the kicharee on a very low heat in a covered saucepan. Do not stir the mixture after all of the ingredients are added, or it will turn mushy.

Then add a couple of teaspoons of ghee to a pan and fry the cumin and mustard seeds. They will pop when ready. Add the fresh ginger, and then add to the finished kicharee.

Stir once and serve.

At the end, add a teaspoon of ghee to your dish.