Kitchari recipe | delicious. magazine

Ingredients

• 70g white basmati rice, soaked for 1 hour
• 70g mung dal (or mung beans, soaked overnight)
• 2 tbsp ghee
• 1 bay leaf
• pinch of asafoetida
• 370ml water
• 1 tsp cumin seeds
• 5cm piece of fresh ginger, finely chopped, or 1⁄4 tsp ground ginger
• 1 tsp ground turmeric
• 1⁄4 tsp black pepper pinch of sea salt, to taste
• Fresh coriander, to serve (optional)