Instructions

• Prepare the ingredients: dice 1 yellow onion and 2 carrots, mince 1 tablespoon ginger, chop 4 cilantro sprigs for garnish, and rinse 1/2 cup basmati rice and 1 cup red lentils until the rinse water runs clear; drain.
• Heat a large heavy-bottomed pot over medium-high heat. Add 1 tablespoon coconut oil and heat until the oil is hot and shimmering.
• Add 1 teaspoon cumin seeds and 1 teaspoon brown mustard seeds (optional). Cook, stirring or shaking the pot, until the seeds begin to pop, about 1 minute.
• Add the diced onion, diced carrots, and minced ginger to the pot. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 5 minutes.
• Stir in 1 teaspoon turmeric, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper to coat the vegetables evenly.
• Add the rinsed 1/2 cup basmati rice and 1 cup red lentils to the pot and stir to combine with the spiced vegetables.
• Pour in 5 cups water or vegetable broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes.
• After 15 minutes, uncover and check doneness. If the rice and lentils are tender, proceed. If they are not tender and the pot is dry, add additional water as needed and continue cooking, covered, until tender. If the rice is tender but there is excess liquid, simmer uncovered a few minutes until you reach your desired consistency.
• Serve the kitchiri hot, garnished with the chopped cilantro.