1tablespoongheecoconut oil or avocado oil for vegan-friendly
1/2teaspoonminced fresh gingeror a pinch ofground ginger powder
1/2cupchopped fresh cilantro
slicesof lime or lemon
In your vitaclay clay pot bowl, add the rice and moong dal and water to cover the mixture and soak for 15 minutes. After 15 minutes, pour the mixture into a fine mesh strainer and rinse with cold water until it runs clear.
Warm the oil or ghee on medium-low heat in a sauce pan. Carefully add the cumin seeds and let them cook for about a minute until the seeds start to brown and become fragrant. Add the ginger and ground turmeric. Then transfer to your vitaclay claypot.
Add the rice and dal mixture into your clay pot. Season with sea salt and black pepper. Stir and add 3 cups of water.
Set on "Stew" to cook for 30 minutes, or until you get a porridge-like consistency. It should be soft and creamy.
Taste the kitchari to make sure the texture is soft. If not, you may need to let it stay in "warm cycle" a little longer. adjust the seasoning as needed, and stir again.