Soak lentils and rice separately for 1-2 hours with 1 inch of water to cover. This will help remove excess gasses.
Heat ghee (or coconut oil) in a saucepan over medium-high heat. Add mustard seeds and cumin seeds until they become aromatic and begin to pop. Add the turmeric and coriander powders.
Rinse the rice and lentils and add those, stirring quickly to blend and toast evenly, about 1 minute. Add the filtered water. Bring to a boil, cover and simmer for 20-30 minutes until all of the water is absorbed. Salt to taste.