Kitchari ("Mixture," usually of two grains)

1/2 cup basmati rice 
1 cup mung dal (split yellow peas) 
6 cups water 
1 inch ginger root, minced 
1/2 tsp Celtic sea salt
2 tsp ghee 
1/2 tsp coriander powder 
1/2 tsp cumin powder 
1/2 tsp whole cumin seeds 
1/2 tsp mustard seeds 
1/2 tsp turmeric powder 
1 pinch asafoetida (hing) 
Bunch fresh cilantro, chopped
2 stalks celery, diced

Carefully pick over rice and dal to remove any stones. Thoroughly wash each separately. Add water to the rice and dal and cook covered over medium heat until it becomes soft, about 20 minutes. Add the celery to the cooked rice and dal mixture and cook 10 minutes longer.  In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the ginger and other spices and combine. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the sea salt and chopped fresh cilantro and serve.