In a medium saucepan, heat 2 Tbs. of ghee over medium-high heat.
Once shimmering, add the minced ginger and cumin seeds and fry for about 30 seconds until fragrant.
Add the cauliflower florets and stir-fry for 4 minutes, allowing them to brown slightly.
Stir in the rinsed rice and mung beans, toasting them for 1 minute.
Pour in 3½ cups of water, add the turmeric, and bring the mixture to a rolling boil over high heat.
Reduce the heat to low, partially cover the saucepan, and let it simmer gently for 40 minutes.
Stir occasionally to prevent sticking.
Stir in the defrosted peas and salt.
Continue to cook for another 5 minutes, or until the rice and beans have reached a soft, porridge-like consistency.
Remove from heat and stir in the remaining 1½ tsp. of ghee just before serving for a final touch of richness.
Adjust the final consistency to your liking. For a soupier kitchari, add an extra ½ to 1 cup (240 ml) of water during the last 10 minutes of cooking.
