Kitchari

Serves 4

Time 1 hour 15 minutes

Ingredients

½ cup moong dhal 

½ cup basmati rice 

1 tbsp ghee 

1 tsp cumin seeds 

1 tsp grated ginger 

¼ tsp ground turmeric 

4 cups vegetable broth

3 cups baby spinach leaves 

Method

Rinse the moong dhal and basmati rice until the water runs clear, then add to a bowl, cover with water and soak for 30 minutes. Once soaked, drain and rinse again.

Heat a saucepan over medium heat, add ghee and cumin seeds, and cook for 1 minute or until they become lightly fragrant. Add the ginger and cook, stirring for another minute, then add the moong dhal, rice and broth. Bring to the boil, then reduce to a simmer for 30 minutes. It should become a porridge-like consistency.

About 5 minutes before it is finished cooking, fold in the baby spinach. Turn off the heat, and allow the kitchari to settle before spooning it into bowls and serving.