Soak mung dhal and rice for a 3 hours to aid digestibility.
Rinse rice and dal until water runs clear.
Blend cilantro, fresh ginger and coconut with 1 cup of water until smooth.
Add all of the ingredients to a heavy bottomed saucepan and bring to a boil.
Turn down to a simmer and cook for 2 hours, adding more water as needed.
Add salt and additional ghee to taste.
Final product should be soupy, with the rice and dhal broken down.