• 400 g (14 oz/2 cups) dried split yellow mung beans (moong dhal)
• 2 tablespoons ghee or organic sesame oil
• 2 teaspoons black mustard seeds
• 2 teaspoons cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon fenugreek seeds
• 1 fresh curry leaf sprig, leaves picked
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon (optional in winter)
• 2 teaspoons freshly ground black pepper
• 200 g (7 oz/1 cup) white basmati rice
• 2 cloves
• 2 fresh bay leaves
• 3 green cardamom pods
• 2–5 cups chopped organic, seasonal vegetables, such as spinach, carrots, celery, bok choy (pak choy) and kale (avoid nightshades)
• chopped coriander (cilantro), to serve (optional)

Rinse and strain the mung beans five times, or until the water runs clear. Set aside.

Heat the ghee or sesame oil in a large saucepan over medium heat. Add the mustard, cumin, fennel and fenugreek seeds and toast until the mustard seeds pop.

Add the curry leaves and ground spices, stirring well, then stir in the rice and beans.

Pour in 2 litres (70 fl oz/8 cups) water, and add the cloves, bay leaves, cardamom pods and vegetables.

Bring to the boil, then reduce the heat and simmer for at least 1 hour, until the beans and rice are soft, and the kitchari has a porridge-like consistency.

Serve warm, garnished with chopped coriander if desired.