Detox Kitchari

INGREDIENTS

Serves 4

1 brown onion, finely diced

1 carrot, finely diced

1 celery stalk, finely diced

2 tablespoons turmeric, fresh, grated or 1/2 teaspoon dry

1 tablespoon ginger, fresh, grated

2 garlic cloves, smashed

2 tablespoons extra virgin olive oil, or ghee

2 teaspoons ground cumin

125 g (1/2 cup) moong dal (yellow lentils), soaked overnight, drained

125 g (1/2 cup) basmati rice

2 litre (8 cups) water, freshly boiled

sea salt, to taste

60 ml (1/4 cup) coconut milk

2 generous tablespoons nutritional yeast flakes, optional but delicious

2 spoonfuls green sauce, see notes

METHOD

SAUTÉ onion, carrot, celery, turmeric, ginger and garlic with the olive oil for 1 minute over a medium heat. Add the cumin, dhal, rice and water and stir through. Add a pinch of salt.

SIMMER for 1 hour over a low heat, partially covered, stirring occasionally to prevent sticking. Add more water if required, the consistency should be a thin porridge.

STIR THROUGH coconut milk and nutritional yeast.

DIVIDE between serving bowls and enjoy.

NOTES & INSPIRATION

To make green sauce, blend 1 bunch parsley, 1 bunch coriander (cilantro), the juice from 1⁄2 lime, 2 teaspoons Dijon mustard, 1 clove garlic and 125 ml (1⁄2 cup/4 fl oz) olive oil. Serve a spoonful over kitchari with a dollop of coconut yoghurt or milk.