Kitchari With Cuke-Avo Mint Salad

to make the kitchari

1. Heat a heavy soup pot on medium heat. Add onions and dry saute, stirring to prevent sticking. When pan bottom is speckled brown, add a shot of stock to deglaze the pan.
2. Drain and rinse peas and stir into pot along with rice, remaining stock, ginger, and salt.
3. Halve chile lengthwise and add to pot.
4. Bring to a simmer, uncovered and simmer gently until peas begin to fall apart, 25 minutes. The peas should be soft but not disintegrating.
5. Spoon cumin and mustard seeds into a small sauté pan and place on medium-high heat. Shake pan until you hear the seeds crackle and begin to smell some toasty goodness, 1 to 2 minutes.
6. Add turmeric and toast until fragrant, 15-30 seconds, shaking pan to avoid burning. For more flavor, add 1 tablespoon of coconut oil along with ground spices.
7. Stir the spice mixture into kitchari. Remove from heat and squeeze in lemon juice.
8. Serve with a side of cuke-avo mint salad (recipe follows below) and sliced fresh chiles if you like it hot.

to make the cuke-avo mint salad

1. Trim ends from cucumbers, then cut each cuke in half crosswise and cube.
2. Peel and slice the avocado and also cube same size as the cucumber.
3. In a mixing bowl, add the cukes, avo and mint, then squeeze with the lemon and sprinkle with sea salt.
4. Serve as a cooling side or add a generous scoop atop the kitchari, along with the warmed naan bread.