Place your mung beans and rice in a bowl with water, and let sit for about 30 minutes
In a large pot over medium heat, place coconut oil and seeds (mustard ad cumin). Allow the seeds enough time to “pop.” This may take several minutes depending on how hot your stove is, but you’ll hear the sound of crackling. Let them crackle for about 45 seconds. After about 45 seconds add the rest of the spices and saute for another 30 or so seconds so they can mix well with the oil.
Now, discard the water from your rice and mung bean mixture, and place them in the pot with the spices. Mix this around BEFORE adding in the water so everything can get nice and mixed in.
Add in 7 cups of water, and bring to a boil leaving the lid OFF the pot initially. Once the water comes to a boil, reduce the heat to low/medum (we go down to 3 on our stove) and let simmer, stirring occasionally (about every 10~ minutes)
The kitch is done when the rice and lentils start clumping together and it seems like they are “sticking” to the bottom. The consistency will be thick, but soupy. If you want your kitch thicker, just leave it on the stove a little longer (but watch as it can get thick quite quickly).
Let cool for about 10 minutes before serving. Taste and adjust salt and pepper as needed.
Recipe Notes
Kitch is best eaten on the same day its made, but if you’re saving it for a few days it will thicken up significantly in the fridge. To reheat, add about 1/2 cup of water as you heat it to bring back the soupy consistency. Or leave it thick if that’s your jam.
Add more cayenne pepper as needed (if you like it spicy, add more)!
Feel free to add in additional veggies to add some micronutrients to this meal. Season and local is best! We love spinach, sweet potatoes, carrots and onions!