Heat up a (ideally thick bottomed) stew pot on medium heat. Add ghee/oil when the pot is nicely hot, then add the cumin and ginger and mix well.
Now add the chopped vegetables; cover the pot and cook for about 2 minutes.
Now add the rice, split mung beans, turmeric, and black pepper and 2 cups of water. Mix well, cover with a lid and bring to boil. Once the mixture starts boiling, reduce the fire and let the kitchari simmer for about 10 to 15 minutes (stir in between) until the water has been almost fully absorbed. If the mixture is too thick, add some more water.
Lastly, add the salt, remove from the fire and garnish with fresh coriander leaves.
Serve with tangy coriander or mint chutney. If you desire, you can add other cooked vegetables like zucchini, spinach and pumpkin.