Classic Ayurvedic Kitchari

1.Rinse the rice and mung dal together under cold water until the water runs clear, then drain well.

2.In a large heavy-bottomed pot, heat the ghee or coconut oil over medium heat.

3.Add the mustard seeds and cumin seeds to the hot oil; toast until the mustard seeds begin to pop and the cumin becomes fragrant.

4.Stir in the turmeric, ginger, coriander, and hing, cooking for only 30 seconds to release the oils without burning the spices.

5.Add the drained rice and mung dal to the pot, stirring for 1 minute to coat every grain with the spiced oil.

6.Pour in 6 cups of water and add the salt and black pepper; bring the mixture to a rolling boil.

7.Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 30 to 40 minutes until the rice and beans are soft and the water is absorbed.

8.Turn off the heat and let the kitchari sit covered for 5 minutes to finish steaming.

9.Fluff gently with a fork and serve warm, garnished with fresh cilantro and a squeeze of lime juice.