Kitchari

Servings: 4 - 6

– 1/2 cup of split yellow mung dahl

– 1/2 cup of white rice or red rice

– 2 tbsp of ghee, or coconut oil

– 1 brown onion, finely chopped

– 1-3 garlic cloves, finely chopped

– 1-2 tbsp ginger, freshly grated, or 2 tsp ground, dried ginger

– 2 tsp cumin seeds

– 2 tsp fennel seeds

– 1 tsp turmeric, ground, or 1 tbsp fresh root grated

– Pinch of black pepper

– 1 tsp of asafoetida

– 10-15 curry leaves

– 2 cups of chopped veggies like pumpkin, carrot, zucchini, celery, broccoli

– 4 shiitake mushrooms, fresh or dried (take stem off after hydrating if using dried)

– 1 tsp dulse, arame or nori flakes

– 1 big tsp salt, or to taste

– 4-8 cups of clean water (can be adjusted according to how long you soak the Dahl and rice for, and your desired consistency).

Kitchari – Soak your rice and lentils together in clean water for a few hours, or overnight – then rinse in a sieve.

Add your oil or ghee to a deep pot, then add your onions and sauté over a medium heat until your onions are translucent.
Next add in the fresh and dried spices and stir til they start to stick on the bottom of the pan.You may need to add a little water to prevent them from sticking too much.
Now add in all of your chopped veggies, dulse and salt and stir to coat everything in the spices.
Taste and adjust the flavours to your liking.