Wash mung dal and rice till water runs clear, set aside.
Warm ghee/coconut oil on a medium heat.
Add mustard, cumin and fennel seeds and cook until they pop (few minutes). If using fennel powder instead, add that in the next step.
Add fresh ginger and the powders (turmeric, coriander and hing). Stir briefly.
Add the rice and mung, stir constantly.
Add freshly boiled water, turn up heat and cover.
When the water comes to a boil, stir in the salt, reduce heat, cover, and simmer for about 40 minutes or until there is very little water left and it has a vegetable stew consistency. Stir occasionally.