Kitchari

• ½ cup split yellow mung beans
• ½ cup white basmati rice
• 2 tablespoons coconut oil or ghee
• 1 inch stick of kombu
• 4 cups homemade vegetable stock or water
• 2 tablespoons coconut cream

SPICES:

• 1½ teaspoons cumin seeds
• 1½ teaspoons fennel seeds
• 1½ teaspoons coriander powder
• 1 tablespoon ginger root freshly minced
• ½ teaspoon turmeric powder
• ½ teaspoon fenugreek seeds
• ¼ teaspoon black mustard seeds
• pinch of asafoetida

VEGETABLES:

• 2 cups any mixed vegetables I used butternut, green beans and cauliflower

TO SERVE:

• fresh lime
• fresh coriander
• coconut yoghurt