Kichari

Ingredients

• 1 tbsp coconut oil
• 1/2 cup cooked lentils
• 100 g white quinoa
• 100 g red lentils
• 100 g split red lentils
• 1/2 cup moong dal
• 250 g tenderstem broccoli
• 1 tsp fennel seed
• 1/2 tsp turmeric (ground)
• 1/2 cup cilantro (coriander)
• 250 g courgette
• 150 g baby spinach
• 1/4 cup, dry, yields quinoa (cooked)
• 3/4 cup, cooked basmati rice (cooked)

Directions

1. Soak the grains for 30+ minutes before starting.
2. Cook the spices in the coconut oil in a deep pan for 5-10 minutes.
3. Add the rinsed grains and 3-4 cups of water.
4. Cover the pan and let it simmer on low-medium heat for about 30 minutes.
5. Once most of the water has been absorbed by the grains. Add vegetables of choice and let it cook until all the water is gone and veggies are softened.
6. Serve with some fresh coriander and a squeeze of lime.