In a medium bowl, combine equal parts Basmati rice and split mung beans. Cover them with water and allow them to soak for 15-20 minutes, then rinse until the water runs clear.

In a medium pot, heat 2 tablespoons of ghee or oil over medium-low heat. Add 1 teaspoon of cumin seeds and sauté for about 1 minute until fragrant.

Stir in 1 tablespoon of fresh ginger and 1 teaspoon of ground turmeric, cooking for an additional minute.

Add the soaked and drained rice and mung bean mixture to the pot, pour in 4 cups of water or vegetable broth, and season with 1 teaspoon of sea salt and black pepper to taste. Stir well.

Bring to a gentle boil over medium-high heat, then reduce to low and cover. Simmer for about 30 minutes, stirring occasionally, until creamy and soft.

Taste and adjust seasonings, adding salt, pepper, or extra water as desired for consistency.

Serve warm, garnished with fresh cilantro and lime or lemon slices on the side.