Wicked Healthy Kitchari

Peel and dice the onion. Peel and mince the ginger. Trim and mince the fresno chile. Place a large pot over medium high heat and add 1 tbsp vegetable oil. Add the onion and a pinch of salt and cook, stirring occasionally, until browned in places and softened, about 3 to 4 minutes.

To the large pot add the basmati rice, minced ginger, and as much of the fresno chile as you’d like and cook until ginger is fragrant, about a minute. Add the yellow moong dal, vegetable broth powder, and 2½ cups water. Bring kitchari to a boil and reduce heat to low. Simmer, covered, until all of the water is absorbed and dal are tender and broken down slightly, about 18 to 22 minutes.

Preheat the oven to 350°F. Place a small skillet over medium heat and add the cumin seeds and brown mustard seeds. Toast the seeds until they pop, about 3 minutes. Add the turmeric, coriander, and 1 tsp vegetable oil, and stir to make a paste. Season tarka with salt and cook for an additional minute.

Slice the avocado in half and remove the pit. Dice the flesh and add it to a large bowl. Peel the cucumber, halve lengthwise, and scoop out the seeds. Thinly slice the cucumber into half moons and add to the bowl. Chop the mint leaves and add them to the bowl along with a pinch of salt and the juice from half of the lemon. Toss minted cucumber avocado salad to combine.

Add the prepared tarka and juice from the remaining lemon half to the kitchari. Season with salt and pepper and stir to combine. Place the naan in the oven to warm.

Divide the kitchari between large shallow bowls. Serve with minted cucumber avocado salad and toasted naan. Enjoy!