In a large saucepan boil 5 cups of the water on a high heat (set the remaining cup aside for later)

Rinse the rice and lentils until the water runs clear to remove the starchiness

Add them to the boiling water along with the spice mix and keep on high heat until it boils again

Turn down the heat, partially cover and simmer for 20 mins - do not stir

After 20 mins check and see if you need to add the remaining cup of water and then place the greens on top to steam for 10 mins more

To make the tempering, warm the oil/ghee in a small skillet on medium heat.  Add the cumin, coriander seeds and fennel seeds if using.  Cook until seeds pop- about 2-3 mins.  Remove from heat and pour into the kitchari.  Add the salt and stir well, let stand for a few mins and serve.

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 tbsp ground turmeric

half tsp ground cardamom

Dry roast the coriander, fennel and cumin seeds in the same frying pan over a medium heat.  Stir constantly for 3-5 mins until you get the aroma.  Cool and then grind with the turmeric and cardamom to a fine powder.