Mung Bean & Basmati Kitchari

Method

1. 1

   Soak and drain: combine the dal and basmati rice in a bowl. Rinse thoroughly under cool water until the water runs clear. Cover with spring water and soak for at least 30 minutes; drain well.

2. 2

   Bloom spices: heat the ghee in a medium pot over medium-low heat. Add the cumin seeds and mustard seeds. Sizzle until the seeds pop (about 1 minute). Add the optional hing.

3. 3

   Toast grains: add the well drained rice and legume mix, grated ginger, turmeric, and ground coriander to the pot. Stir constantly for 30–60 seconds until fragrant and coated in ghee.

4. 4

   Simmer: pour in 4 to 5 cups of water. Bring to a boil, then cover with a tight-fitting lid and turn the heat down to low. Cook for 30–40 minutes, until the grains and legumes are completely soft and break down into a porridge-like consistency. (Add extra warm water if you prefer a thinner consistency.)

5. 5

   Finish: season with sea salt to taste. Ladle into bowls and garnish generously with chopped fresh cilantro before serving.