Wash rice and mung beans in cold water, soak for 30 minutes, drain.
Clean beans, chop finely.
Heat ghee in a large pot, heat cumin and mustard seeds until mustard seeds burst. Stir in rice, mung beans and green beans, season with turmeric and salt. Pour hot water so that the rice and bean mixture is well covered. Bring to a boil once.
Cover and simmer over low heat until tender, about 20 minutes, adding water in batches as needed. Add more salt if needed.
Halve tomatoes, remove seeds, dice finely. Wash chili, cut in half lengthwise, remove seeds for less heat, chop finely. Peel and grate ginger root, rinse cilantro greens in cold water, pluck leaves.
To serve, divide among deep plates, sprinkle with ginger root, garnish with cilantro leaves.
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