- 100g of mung dal (soaked overnight and then very well rinsed a few times)
- 100g of basmati rice (soaked for at least an hour and rinsed a few times)
- pinch of asafoetida (if you have it, not essential!)
- 500ml of filtered water
- 30g of peeled, fresh ginger
- 1 tbsp of coconut oil
- ½ tsp of cumin seeds
- ½ tsp of mustard seeds
- 1 tsp of turmeric powder
- ½ tsp of coriander powder
- ½ tsp of cumin powder
- ½-1 tsp of sea salt (to taste)
- a grind or two of black pepper
- 1 medium sized courgette, cut up into small batons
For the coriander and ginger sauce
- 70g of fresh coriander
- 30g of chopped raw cashews
- 15g of peeled, fresh ginger
- 90ml of water
- the juice of one lime
- 3 tsp of maple syrup
- ½ a deseeded green chilli
- ½ tsp of sea salt
- After you have thoroughly rinsed the mung dal and rice, place them both in a heavy bottomed saucepan (with a lid). Add the filtered water and asafoetida, bring to the boil and simmer for about 20 minutes with the lid on. Check on the saucepan a couple of times while it is cooking to stir and adding more water if necessary.
- While that is cooking, make the coriander and ginger dressing by placing all the ingredients together in a high-speed blender and processing until you have a smooth texture. If you are worried about the heat of the chilli, add it incrementally to the mixture, testing the sauce as you go along until the balance tastes right.
- Now make a tarka (the Indian way of flavouring a dish by infusing spices into oil). In a separate sauce/frying pan and at a low temperature, heat the coconut oil until it melts. Add the cumin and mustard seeds, cooking gently, until they start to make a popping sound.
- Next add the ginger and remaining spices and sauté for a few more minutes until the spices are lightly toasted and golden.
- Add the tarka to the rice and dal and cook for a further five or so minutes stirring well throughout. At this point you also add in the chopped-up courgettes, salt and a grind or two of black pepper. You might want to add in a little more filtered water at this point. You are aiming for a wet, risotto type consistency to the kitchari.
- Serve immediately either on its own, or with a tablespoon of the coriander and ginger sauce.