Instructions

• In your large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Allow it to melt and coat the bottom of the pot.
• Add 1 teaspoon of cumin seeds and, if using, 1 teaspoon of brown mustard seeds. Sauté for about 30 seconds until they begin to pop and release their fragrant aroma.
• Stir in the diced yellow onion and sauté for 3-4 minutes until it becomes translucent. Then, add the diced carrots and minced ginger, cooking for an additional 2-3 minutes.
• Sprinkle in 1 teaspoon of turmeric, 1 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper. Stir well to coat the vegetables in the spices.
• Pour in 1/2 cup of rinsed basmati rice and 1 cup of rinsed red lentils. Stir everything together, ensuring the rice and lentils are well-mixed with the sautéed vegetables and spices.
• Pour in 5 cups of water or vegetable broth, stirring to combine. Bring the mixture to a boil.
• Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. Stir occasionally to prevent sticking, and check for doneness; the rice should be tender and the lentils fully cooked.
• Once cooked, fluff the kitchiri with a fork. Serve hot, garnished with chopped cilantro sprigs for a fresh finish.