You will need:

• 3/4 cup Basmati rice
• 1/2 cup mung dhal
• 4-6 cups pure water
• 1/2 tsp rock salt (optional)
• 1/8 tsp black pepper
• 1/4 tsp turmeric
• 2 tsp cumin seeds
• 1/2 tsp minced fresh ginger (optional)
• 1 tbsp chopped fresh cilantro
• Lemon juice to taste (optional)
• 2 tbsps ghee

Wash the rice and mung dhal thoroughly by rinsing several times. Drain.

Bring the water to a boil in a heavy-bottomed pot.

Add the rice, mung dhal, black pepper, turmeric and ginger, and stir once to mix.

Turn heat down to low, cover the pot and let the kitcheree cook for 35-40 minutes. Check occasionally to make sure the mixture is not sticking or burning at the bottom. Remove from heat when rice and dhal are tender.

Melt the ghee in a pan until it runs clear. Add the cumin seeds and stir until aroma is released. Pour over the kitcheree.

Add the salt, lemon juice and cilantro and stir gently until well-mixed.

Enjoy hot.

Note -- 4 cups water will yield a thicker kitcheree while six will yield the consistency of porridge.

(Serves 2)