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Rinse the rice and mung dal separately 2 to 3 times, until the water runs mostly clear.
In a medium pot or deep skillet, heat the coconut oil over medium heat. Add mustard seeds (if using), cumin seeds, and ground coriander. Cook for 30 seconds, stirring often, until fragrant.
Stir in grated ginger and turmeric, and cook for another 30 seconds. Add the mixed vegetables and cook for 1 to 2 minutes.
Add the rinsed rice and mung dal to the pot along with 5 cups of water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes.
Check the consistency (see Notes). The kitchari should be soft and porridge-like. Season to taste with more salt if needed. Garnish with chopped cilantro and serve warm.