Ayurvedic Kitchari

0 Soak the split mung beans and basmati rice in a bowl of water for 15-20 minutes. Then rinse in a strainer until the water runs clear. (This helps make them easier to digest.) 
1 Heat the ghee in a pot on medium heat, then add the ginger, cumin seeds, mustard seeds, pepper, salt, turmeric and bay leaf and gently toast for 1-2 minutes until fragrant
2 Add the split mung beans, basmati rice and water to the pot and bring to a boil, then cover and let simmer for 25-35 minutes. (If the mixture soaks up all your water and you prefer a slight thinner texture, add a bit more). 
4 About halfway through simmering, add in carrots & peas. 
3 Remove from heat and serve!