Measure the spices, chop the onion, and mince the serrano (if used) and fresh ginger.

Heat a large saucepan over medium heat and add the ghee. Once hot, add in the onion, cumin, brown mustard seed, and black pepper. Stir over a medium heat for 2 minutes.

Add in the fresh ginger, serrano pepper (if used), cayenne pepper (if used), and Agni Churna. Sauté for an additional 30 seconds, stirring constantly.

Add in the water and bring it to a boil over high heat.

Once boiling, reduce the heat to low-medium and add the mung dal. Cover the pan, leaving a slight opening to prevent overflow. Cook for 15 minutes, stirring halfway.

As the beans are cooking, begin to slice up the carrot, celery, and kale.

Add the rice, carrot, celery, and kale to the pot. Stir well and cover the pan, keeping it slightly cracked. Continue to cook for 15 minutes, stirring every 3 to 4 minutes. If the kitchari becomes too thick, carefully add more water by the quarter cup.

Reduce the heat to low, cover the pan completely, and cook for the remaining 3 minutes. Stir every minute to avoid the kitchari sticking to the bottom of the pan.

Turn off the heat and take the pan off the hot burner. Add in the cilantro, fresh lemon juice, and salt. Stir well to blend all of the ingredients together evenly. Cover the pan and let it sit for a few minutes to allow the flavors to harmonize.

Serve in bowls. For added cleansing effects, garnish generously with extra cilantro, lemon juice (lime for Pitta), and ghee. Add more salt and pepper if needed.

Kitchari is best on the first day; however, it will keep for up to 3 to 5 days in the refrigerator. Reheat over low heat and add ¼ cup of water, 1 teaspoon of ghee, fresh lemon juice, cilantro, and a dash of salt and pepper with each serving.