Kitchari

6 servings · ⏱ 1 hour

Ingredients

2 cups yellow lentils, soaked 30 minutes and drained
1 cup uncooked brown rice, rinsed until water runs clear
1 tbsp fresh ginger, grated or minced
2 tbsp coconut oil
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
2 tsp brown mustard seeds
3 green cardamom pods
2 bay leaves
2 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
2 tsp ground turmeric
2–5 cups seasonal vegetables, such as chopped carrots, sweet potato, squash, peas, bok choy, kale, spinach, or cilantro
8 cups water mixed with 2 tbsp vegetable bouillon
Salt, to taste

Soak the lentils for 30 minutes, then drain. Rinse the rice until the water runs clear.
Heat a heavy-bottomed pot over medium heat.
Add the cumin seeds, fennel seeds, fenugreek seeds, brown mustard seeds, and cardamom pods. Toast until fragrant and the mustard seeds begin to pop.
Add the ground black pepper, ground cumin, ground coriander, cinnamon, turmeric, fresh ginger, and bay leaves. Stir for 2–3 minutes.
Add the drained lentils and rinsed rice. Toast for 3–5 minutes, stirring often so the mixture does not stick.
Add the bouillon water, coconut oil, and chopped seasonal vegetables.
Bring to a boil, then reduce heat to low. Cover and cook for about 40 minutes, stirring occasionally, until the rice and lentils are tender and the kitchari is thick and comforting.
Add more water as needed for your preferred consistency.
Salt to taste.
Serve hot with cilantro, pickled red onions, red chili sambal, avocado, sesame seeds, or a squeeze of lemon or lime.

Use fresh, colorful vegetables for the best flavor and nutritional variety.
Split yellow mung beans or red lentils may be used for quicker cooking and easier digestion.
If you do not have all of the whole seeds, substitute curry powder to taste.
Use coconut oil for a vegan version, or finish with a spoonful of ghee for extra richness.
Kitchari thickens as it cools. Add a splash of water when reheating leftovers.