Mung Bean Kitchari

Peel and dice the onion. Peel and mince the garlic and ginger. Place a medium saucepan over medium-high heat with 1 tbsp (2 tbsp) olive oil. Once hot, add the diced onion and cook until softened, about 3 to 5 minutes. Add the minced garlic, minced ginger, and a pinch of salt. Stir to combine, and cook until aromatic, about 1 minute.

Add just 1 tsp (2 tsp) curry powder, just ¼ cup (½ cup) basmati rice, mung beans, 1 tsp (2 tsp) salt, and 2½ cups (5 cups) water to the saucepan. Bring to a boil, and reduce heat to medium-low and cover. Simmer, stirring occasionally to prevent the beans from sticking to the bottom, until the mung beans are soft and broken down, about 30 to 35 minutes.

Place a small saucepan over medium heat with the cashews. Cook, tossing occasionally, until the cashews are lightly browned and fragrant, about 2 to 3 minutes. Transfer the toasted cashews to a large bowl.

Return the small saucepan to high heat with the remaining basmati rice, 1 cup (2 cups) water, and a pinch of salt. Bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 12 to 15 minutes.

Halve the lemon and cut half into wedges. Peel the carrot. Then continue to peel lengthwise to create “noodles.” Transfer the carrot “noodles” to the bowl with the toasted cashews. Roughly chop the cilantro leaves and stems. Add the remaining curry powder, juice from just half the lemon, just 1 tbsp (2 tbsp) chopped cilantro, dried currants, and a pinch of salt and pepper. Toss the curried carrot salad to combine.

Add the remaining chopped cilantro to the mung bean kitchari and stir to combine. Divide the mung bean kitchari between large, shallow bowls and top with curried carrot salad. Serve the rice on the side along with the remaining lemon wedges. Enjoy!