To serve (optional)
Rinse the kichri mix under cold running water a few times to remove any starch
In a medium pan on a low heat, heat the ghee or coconut oil then add the cumin seeds, mustard seeds and fenugreek seeds. When the mustard seeds start to pop, (this will happen after about a minute), add the onion and garlic, and cook until they’re lightly browned, about 2 minutes, then stir in the asafoetida and turmeric and immediately add the peas and spinach and 1 tsp of salt.
Stir this on a medium heat for a few minutes, then add the kichri mix and pour in the water and 1 tsp of salt. Place the lid on the pan and let the kichri cook for 45 minutes on a low to medium heat until all the water is absorbed and the kichri is well cooked.
Once cooked, stir it quickly as though you’re whisking, taste and add salt if required, then garnish with coriander if you like and eat with some yoghurt or just by itself. You can also eat with a side of roasted poppadoms.