SLOW COOKER KITCHARI
INGREDIENTS
2 cups mung dal or lentils
1 cups basmati rice
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp mustard seeds
1 tsp turmeric powder
3-5 cups chopped vegetables
1 tbs ghee (coconut oil for vegan)
2 cups spinach
1 brown onion - diced
6 cups water or bone broth
coconut yogurt to serve
METHOD
In the slow cooker add the beans, rice, spices, onion and coconut oil.
Stir in the tinned tomatoes and fill with water (or alternatively, you can use 1-2 cups of bone broth and the rest water for additional nutritional benefits).
Combine ingredients before placing the lid on top and allowing to cook on high for 6 hours.
Stir through the spinach so it can wilt prior to serving.
Serve with salt, pepper and coconut yoghurt on top!