Rinse the split yellow mung dahl and rice in a mesh strainer until the water runs clear. Set aside.
Add the ghee to a medium-sized saucepan that's placed on a burner set to medium heat. Once the ghee has melted, add the cumin seeds and toast lightly for one minute.
Add the mustard seeds, mix well, and continue to toast lightly for one minute.
Add all the powdered spices, mix well, and cook for 1-2 minutes until fragrant. (If using powdered ginger, also add it at this time.)
Add the fresh ginger and mix well and cook for 1-2 minutes.
Remove from the heat and add the dahl and the rice and toss well with the ghee spice mixture until fully coated.
Return the saucepan to the burner and add the water. Stir well and bring the mixture up to a boil.
Once the mixture comes up to a boil, immediately cover the saucepan and turn the heat down to low.
Cook the mixture for 30 minutes or longer until the dahl and rice are very tender. Check the mixture periodically during the cooking time and stir it occasionally to make sure that it is not sticking to the bottom of the saucepan.
Once the mixture has finished cooking, remove it from the heat, add in the salt, and stir well. Add additional salt to taste.
Transfer portions to warm bowls and top with cilantro or flat-leaf Italian parsley. Serve immediately.
Kitchari will stay fresh when stored in the refrigerator for 3-4 days. To reheat, transfer a portion to a saucepan and warm it thoroughly. You may add additional water if needed.
Kitchari may also be frozen in a freezer-safe container or freezer bag for up to 2 months. To reheat, allow the Kitchari to defrost in the refrigerator, then transfer it to a saucepan and warm it thoroughly. You may add additional water if needed.