Kitchari with Chili Oil-Coriander Topping

Ingredients

• 5 g ginger (1 small piece)
• 1 tbsp Coconut oil
• 1 tsp turmeric powder
• 2 tsp garam masala
• 0.5 tsp ground cardamom
• Salt
• 150 g ORYZA (Selection Basmati Imperial)
• 200 g peeled yellow mung beans
• 1 large carrot (150 g)
• 120 ml coconut milk
• Pepper
• 1 chili pepper
• 0.5 bunch coriander (10 g)
• 1 Garlic clove
• 6 tbsp sesame oil

Instructions

1. 1.

   Peel and finely chop the ginger. Warm coconut oil over low heat in a pot. Add spices and ginger, cooking for about 5 minutes.

2. 2.

   Add ORYZA Selection Basmati Imperial and mung dal, pour in 600 ml water. Cover and simmer on very low heat for 30 minutes.

3. 3.

   Meanwhile wash, peel, and grate the carrot. Add it with coconut milk to the pot and cook for another 10 minutes. Season kitchari with salt and pepper.

4. 4.

   For the chili oil-coriander topping, wash, peel, and finely chop the chili pepper. Wash coriander, shake dry, and finely chop leaves. Peel and finely chop garlic.

5. 5.

   Heat sesame oil in a pan over low heat. Add chili and garlic, sauté for about 2 minutes. Pour the oil into a bowl, add coriander, then drizzle over kitchari before serving.