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PdfSoak the split mung dal overnight (or for at least four hours).
Strain the soaking water, combine with the rice and rinse the mixture at least twice, or until the water runs clear, and set aside.
In a medium saucepan or soup pot, warm the ghee over medium heat. Add the black mustard seeds, cumin seeds and sauté for a couple of minutes, until the mustard seeds begin to pop.
Add the turmeric, coriander, fennel, hing, and fresh ginger. Stir briefly, until aromatic.
Stir the rice and dal mixture into the spices and sauté for a few moments, stirring constantly.
Add the 6 cups of water, turn heat to high, and bring to a boil.
When the soup comes to a boil, stir in the salt, reduce heat, cover, and simmer for about forty minutes.
Meanwhile, cut your vegetables into small, bite-sized pieces. About halfway through the kitchari's cooking process, stir in the vegetables and allow the stew to return to a boil.
Continue to simmer until the rice, dal, and vegetables are fully cooked. Remove from heat, cool, and serve.
Note: some vegetables, such as sweet potatoes and winter squash, might require more cooking time and may be added earlier, if necessary.
Aim to achieve a consistency between a soup and a stew.