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.