Soak the split yellow mung dahl beans overnight (or for at least 4 hours) in water. Drain and rinse before cooking.
Wash the rice until the water runs clear.
Toast the fennel, coriander and cumin seeds in a small skillet over medium-low heat. When they begin to pop, transfer them to a mortar and pestle or clean coffee grinder, and grind them into powder.
In a large pot over medium-high heat, melt the ghee. Add the ground spices, turmeric and cumin. Stir into a paste.
Add the split mung yellow dal and rice to the pot. Stir and toast for 1-2 minutes.
Tie the cardamom pods, bay leaves, and cinnamon stick in a small piece of cheesecloth so they're easy to remove. Place them in the pot, then add the ginger and water and stir.
Cover the pot and bring to a boil, then reduce to a simmer for about 30 minutes, or until the beans are tender. Stir in the vegetables and salt.
Continue to simmer until the vegetables are cooked, the water is absorbed and the kitchari is tender and porridge-like. Serve warm with a generous helping of cilantro leaves.
When reheating for each meal, I like to add a splash of water to loosen up the kitchari.