Kitchari – Rice, Lentil & Veg Pot (AKA The Belly Cuddle)

• 1 cup yellow split moong lentils (soaked overnight or for at least 2 hours)
• 1 cup basmati rice 
• 8 cups filtered water
• 1 teaspoon turmeric
• 2 cups zucchini (chopped)
• 1 cup carrots (chopped)
• 2 cups spinach (chopped)
• 1⁄2 cup coconut milk (optional)
• 1 1⁄2 teaspoon vegan butter (or coconut oil)
• 1⁄2 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1⁄2 teaspoon mustard seeds
• 10 fresh curry leaves
• 1⁄2 teaspoon grated or finely diced fresh ginger
• 1⁄2 teaspoon coriander powder
• 1 teaspoon garam masala 

1. Drain the lentils and rice into a sieve and and rinse under running water till the water runs clear. Add the lentils, rice, and water to a deep cooking pot and leave to cook on medium heat with the lid half on for 15-20 minutes.
2. Meanwhile, prepare vegetables by peeling and chopping them up. Add into the cooking pot with the coconut milk and place the lid back on to allow the vegetables, rice and lentils to simmer together and thicken for another 20-25 minutes..or until mushy and soupy.
3. In a smaller pan heat the butter/oil over medium heat, and add the cumin, fennel and mustard seeds, cook for a few minutes to release aromatics, and until the mustard seeds have popped. Add the curry leaves and ginger, coriander, and garam masala, stir to combine.
4. To serve, add warm kitchari to a serving bowl with toppings of choice and a drizzle of the spice oil.
5. Sprinkle a little love, say a little prayer, and nourish yourself