Kitchari

Ingredients

• 2 tablespoons ghee
• 3 teaspoons mustard seeds
• 2 teaspoons cumin seeds or powder
• 2 teaspoons turmeric
• 2 teaspoons coriander
• 2 teaspoons fennel seeds
• 1 pinch asafoetida (hing) (See Ann’s Tip)
• 2 cups yellow split peas, picked through, rinsed and drained
• Pinch of salt
• 7 cups water
• 1 cup brown basmati rice, rinsed and drained a few times
• Cilantro, to garnish (optional)

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