Soak. In a medium bowl, add the rice and mung beans and pour water until it is covered. Let it soak for 15 minutes. Then pour the mixture into a strainer and rinse with water until it runs clear.
½ cup moong beans, ½ cup basmati rice
Mince the fresh ginger.
2 teaspoons fresh ginger
Briefly cook spices. Warm the sesame oil on medium-low heat in a medium or large pot. Then add the cumin seeds and let them cook for about a minute until they start to become fragrant and brown and become fragrant. Then add the ginger, ground coriander, turmeric, black pepper while stirring.
2 teaspoons fresh ginger, ¼ teaspoon cumin seeds
Cook everything in the same pot. Add the rice and mung beans into the pot and optionally season with salt. Stir and add 6 cups of water. Optionally add oats.
½ cup moong beans, ½ cup basmati rice, 1 tablespoon sesame oil
Simmer. Increase the heat to medium-high, bringing the mixture to a boil. Then turn the heat down to a gentle simmer. Let it cook for 30 minutes, uncovered, while occasionally stirring until you get a creamy consistency. It should be soft and creamy.
Adjust. Taste the kitchari to ensure the texture is soft. If not, you may need to cook it a little longer. Feel free to add water if required.
Serve. You can serve it immediately with coriander leaves or cool down completely to store in the fridge.