One Pot Kitchari for 4 Servings

Instructions:

1. Rinse the rice and mung dal together in a fine-mesh strainer under cold running water until the water runs clear to remove excess surface starch.
2. Heat the ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and stir for 30 seconds until they sizzle. Add minced ginger and garlic, sautéing for 60 seconds. Stir in turmeric and black pepper for 10 seconds.
3. Add the rinsed rice and dal to the pot and stir to coat in the spiced ghee. Pour in the water (or broth) and add the salt. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes until the liquid is absorbed and the consistency is creamy.
4. Turn off the heat. Stir in the fresh lime juice and maple syrup. Garnish with chopped fresh cilantro before serving.