Soak the mung beans for three hours or overnight. Drain the soaking water and set aside.
In a saucepan, warm the ghee over medium heat. Add the mustard seeds, cumin seeds, and ginger. Sauté until the seeds dance.
Add the rice and mung beans and sauté until it starts to stick.
Add 4 c. of water and bring to a boil.
Once the kitchari has come to a boil, add the turmeric, seaweed, and any veggies. Reduce heat to medium-low.
Cover and cook until everything is tender (approx. 30-45 minutes). Add salt and lemon to taste.