Family friendly, quick, easy, nutritious, tried and tested.
-1 Tbsp ghee, coconut or avocado oil
-2 tsp whole cumin seeds (or sub half as much ground cumin)
-1 tsp whole mustard seeds (or sub half as much mustard powder)
-2 ½ Tbsp finely chopped fresh ginger
-1 medium carrot, halved lengthwise, thinly sliced
-1/2 cup basmati white rice
-3/4 cup split yellow moong dal (or sub red lentils, but kitchari is typically made with mung beans)
-1/2 tsp ground cardamom
-1/2 tsp garam masala
-1 tsp ground cumin
-1 tsp ground turmeric (plus more to taste)
-3/4 tsp sea salt (plus more to taste)
-3 ½ cups water
-1/2 cup coconut milk (sub more water if omitting)
-1-2 Tbsp coconut aminos (optional)
1. SOAK MOONG DAL: Add moong dal to a large mixing bowl and cover with water by at least 2 inches. It will expand as it soaks. Soak for 12-24 hours, then drain and set aside.
2. Heat a large rimmed skillet over medium heat. Once hot, add oil and whole cumin seeds and mustard seeds. Toast for 30 seconds or until fragrant, being careful not to burn.
Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and coconut milk. Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes or until moong dal is tender.
3. Optionally, add coconut aminos for depth of flavour and stir.