1 tbsp ghee
1 inch piece of fresh ginger
1 tsp turmeric
6 cups water
Wash mung beans and rice thoroughly. Heat the ghee, add the spices and cook for a minute, taking care not to burn the spices.
Add rice, beans and water, then bring to boil. Turn down to simmer for 45 minutes or until mung beans are very soft in pot on stove (or make in crock pot cooking overnight--be sure there's plenty of water or you're making a much larger batch to activate the heating elements in the crock pot).
After cooking, add salt to taste. If you live at altitude, cook the mung beans for 45 minutes while soaking the rice, then add the rice and cook for 45 minutes more.