First things first, soak the Basmati Rice (100 gram) and Split Mung Beans (100 gram) in filtered water for 30 minutes. Then rinse until water runs clear.
In a saucepan melt the Ghee (1 tablespoon), add the Ground Turmeric (1/4 teaspoon), Fennel Seeds (1/4 teaspoon), Cumin Seeds (1/2 teaspoon), and toast them on low heat until fragrant, a couple of minutes.
Add in mung beans, rice, Water (4 1/2 cup), Fresh Ginger (2 centimeter), Ground Black Pepper (to taste), and Salt (1 teaspoon). Cover with a lid, and let simmer for about 30 minutes. If too thick, add more water for a thinner texture.
Serve it up and enjoy!