Measure and assemble all spices and vegetables.

Rinse the rice and lentils under cold water until it runs clear.

Heat 10ml coconut oil in a heavy-bottomed saucepan over medium heat.

Add the rinsed lentils and rice, and gently toast for 1 minute.

Stir in turmeric, sea salt, and filtered water.

Bring to a boil, reduce heat to low, cover, and simmer for 20-30 minutes.

Add more water if the liquid is fully absorbed before the rice and lentils are tender.

Whisk cooked rice and lentils for 10-20 seconds to break them up slightly.

In a separate heavy-based pan, heat 10 ml of coconut oil over medium heat.

Add mustard seeds, cumin seeds, and curry leaves. Toast until mustard seeds pop.

Stir in onions and sauté for 3 minutes until softened.

Add garlic, ginger, and tomatoes. Cook gently until the tomatoes break down into a sauce.

Incorporate chili powder, coriander powder, fenugreek seeds, cinnamon, fennel seeds, cardamom, and asafetida.

Cook the spice mixture for 1-2 minutes.

Add the cooked rice and lentils to the spice mixture. Stir thoroughly to combine.

Adjust seasoning with black pepper and lime juice.

Stir in chopped coriander before serving.

Ladle the kitchari into warm bowls and enjoy immediately.