In a medium bowl, combine the rice and moong dal. Pour enough water to cover the mixture and soak for 15 minutes. After 15 minutes, pour the mixture into a fine mesh strainer and rinse with cold water until it runs clear.
Warm the oil or ghee on medium-low heat in a medium pot. Carefully add the cumin seeds and let them cook for about a minute until the seeds start to brown and become fragrant. Add the ginger and ground turmeric.
Add the rice and dal mixture into the pot. Season with sea salt and black pepper. Stir and add the 4 cups of water.
Increase the heat to medium-high to bring the mixture to a gentle boil. Turn the heat down immediately to a gentle simmer. Simmer for 30 minutes, uncovered, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy.
Taste the kitchari to make sure the texture is soft. If not, you may need to let it cook a little longer. Turn off the heat and adjust the seasoning, if needed, and stir again. Serve or cool down completely and refrigerate in a sealed container for 3 days.
Split mung beans: Also known as moong dal, these beans can be challenging to find in most grocery stores. I buy organic moong dal from Amazon here.
To store: Allow it to cool down completely before placing it in an air-tight glass container for 2 to 3 days in the fridge.
To freeze: Store in a freezer-safe container for up to 2 months. Be sure to thaw before reheating it.
To reheat: Warm on the stovetop. Stir it with a small amount of water, about ¼ cup of water for every cup of kitchari, to get the porridge-like consistency.