Rinse rice and split mung beans twice
Put rice, mung dal and apple cider vinegar in bowl and soak in twice as much water overnight
Rinse rice and mung dal beans again
On medium heat, melt 1 tablespoon ghee in a pot
Add turmeric, ginger, cardamom and bay and cook for 1-2 minutes until spices release aroma
Add rice and mung dahl and mix everything together well
Add water or broth
Bring to a boil, then turn down to lowest heat and let cook on lowest heat until liquid is gone (about 25 minutes)