Kitchari

METHOD

Soak. In a container in the fridge overnight, soak the mung dal lentils and white basmati rice in 4 cups of water.

Strain. The next day, drain the water from the mung dal lentils and rice. Set aside.

Chop. Cut the yams and carrots into small bite-size pieces, dice the onion and grate the ginger. Set aside.

Dry roast. In a medium-sized pot, on medium heat, dry roast the cumin, ajwain, black mustard, cardamom and coriander seeds for a maximum of 1 minute, being careful not to let the spices burn.

Add water. Add ½ a cup of water to stop the spices from dry roasting. Add the grated ginger, diced onion, chopped yams and carrots to the pot and stir.

Add the lentils and rice. Add the pre-soaked and strained mung dhal lentils and white basmati rice and stir.

Add more water. Add 5 cups of water as well as the turmeric powder. Stir and cover with a lid.

Simmer. Leave on a medium heat to simmer until all the water has evaporated. If it starts sticking at the bottom of the pot, turn down the heat and continue to stir every 2 minutes.

Cut. While cooking, take the stems off the black kale and chop into small pieces.

Stir in. Once the kitchari is cooked, turn off the heat and stir in the chopped kale.

Serve. Serve with cilantro, shredded coconut, lemon juice or a lemon wedge and some tamari sauce.