In a large pot or Dutch oven, heat the coconut oil over medium heat until it melts and shimmers.
Add the cumin seeds and brown mustard seeds (if using) to the pot. Sauté for about 30 seconds until fragrant.
Stir in the diced yellow onion and sauté for about 5 minutes until it becomes translucent. Add the diced carrots and minced ginger, cooking for another 2–3 minutes.
Sprinkle in the turmeric, kosher salt, and ground black pepper. Stir well to combine and let the spices bloom for a minute.
Now, add the rinsed basmati rice and red lentils to the pot. Stir to coat them with the spiced mixture.
Carefully pour in the water or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25 minutes, or until the rice and lentils are tender.
Once cooked, remove the pot from heat. Let it sit for a few minutes before fluffing with a fork. Garnish with chopped cilantro before serving.
