2 cups yellow lentils, soaked 30 minutes and drained
1 cup uncooked brown rice, rinsed until water runs clear
1 tbsp fresh ginger, grated or minced
2 tbsp coconut oil
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
2 tsp brown mustard seeds
3 green cardamom pods
2 bay leaves
2 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
2 tsp ground turmeric
2–5 cups seasonal vegetables, such as chopped carrots, sweet potato, squash, peas, bok choy, kale, spinach, or cilantro
8 cups water mixed with 2 tbsp vegetable bouillon
Salt, to taste
Toppings
Fresh cilantro
Pickled red onions
Black sesame seeds
Red chili sambal
Avocado
Lemon or lime
Directions
Soak the lentils for 30 minutes, then drain. Rinse the rice until the water runs clear.
Heat a heavy-bottomed pot over medium heat. Toast the cumin, fennel, fenugreek, mustard seeds, and cardamom pods until fragrant and the mustard seeds pop.
Add the ground black pepper, cumin, coriander, cinnamon, turmeric, ginger, and bay leaves. Stir for 2–3 minutes.
Add the lentils and rice. Toast for 3–5 minutes, stirring often to prevent sticking.
Add the bouillon water, coconut oil, and vegetables. Bring to a boil, reduce heat to low, and cover.
Cook for about 40 minutes, stirring occasionally, until the rice and lentils are tender and the mixture is thick. Add water as needed and salt to taste.
Serve hot with cilantro, pickled red onions, red chili sambal, avocado, sesame seeds, or lemon or lime.
Notes
Use fresh, colorful vegetables for the best flavor and nutritional variety.
Split yellow mung beans or red lentils may be used for quicker cooking and easier digestion.
If you do not have all of the whole seeds, substitute curry powder to taste.
Use coconut oil for a vegan version, or finish with a spoonful of ghee for extra richness.
Kitchari thickens as it cools. Add a splash of water when reheating leftovers.