Black Rice and Moong Dal Kitchari
Ingredients
- 1 tbsp coconut oil
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground fenugreek
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 1 tablespoons minced ginger
- 2 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp ground
- black pepper
- 3/4 cup basmati rice, rinsed (i used black rice)
- 1 cup dried moong dal, rinsed
- 4 cups vegetable broth
- 2 cups water
- coriander
- lemon wedges
Preparation
Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the mustard seeds, cumin seeds and fennel seeds and toast them until fragrant, about 1 to 2 mins. Add the onions, carrots, ginger, and garlic. Cook for about 5 mins, stirring frequently to keep the vegetables and spices from burning
Once the onions have softened, add the salt and the rest of the spices and stir until the spices coat the vegetables. Add the rice and dal and cook, stirring for another 5 mins. Add the vegetable broth and water. Bring to the boil, then reduce the heat to low. Cover the pot and simmer for about 20 min
Remove the lid and check to see if the rice is tender. If the kitchari is looking too runny, let it simmer, uncovered, for a few more minutes. If the kitchari is too thick, turn off the heat and add 1/2 to 1 cup of water and stir. Taste and season as necessary
Serve in bowls with coriander and lemon wedges
