Lentil and Carrot Kitchari

Rinse the white-rice and lentils together under cold water until the water runs clear. Set aside to drain.

Peel and dice the yellow-onion into small pieces.

Mince the garlic cloves finely.

Peel the carrots and cut into bite-sized half-moons or cubes, about 1/2-inch pieces.

Roughly chop the cilantro leaves and tender stems for garnish.

Heat the sunflower-oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the diced yellow-onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

Add the minced garlic and cook for 1 minute until fragrant, stirring to prevent burning.

Add the cumin, turmeric, ground-ginger, salt, and black-pepper directly to the pot with the aromatics.

Stir constantly for 30 seconds to 1 minute to toast the spices in the oil until very fragrant. This step is key for depth of flavor.

Stir constantly for 30 seconds to 1 minute to toast the spices in the oil until very fragrant. Do not allow oil to smoke as this indicates overheating.

Add the drained white-rice and lentils to the pot. Stir to coat everything in the spiced oil.

Pour in the 4 cups of water and add the chopped carrot.

Increase heat to high and bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 35-40 minutes, adding water if needed, until the rice and lentils are fully tender and most liquid is absorbed.

Remove from heat and let rest, covered, for 5 minutes.

Fluff the kitchari gently with a fork, mixing the tender carrot throughout.

Taste and adjust salt or spices if needed.

Serve in bowls, garnished with a sprinkle of fresh cilantro.