Soak the grains and beans for 3–8 hours.
In a large saucepan on medium heat, sauté the cinnamon, mustard seeds, and cumin seeds in melted ghee. Stir until the spices are mixed and fragrant.
Add the remaining spices, onion, celery, and carrots. Stir frequently, adding water so that the vegetables don’t stick to the pan. Cook for about 5 minutes.
Add the grains, beans, and water or veggie stock. This is a good time to add optional vegetables, as well.
Bring to a boil and then let simmer, lightly covered, until the grains and beans are cooked (about 20 minutes).
Add salt to taste.