Ayurvedic pumpkin kedgeree with coconut oil

• 3 cups rice
• 2 tbsp coconut oil, extra virgin
• 1 hokaido pumpkin (small and firm)
• 1 cup yellow lentils
• 1 finely chopped onion
• 8 cups water (Pineo water in a glass)

• ½ tsp asafoetida
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 3 tsp finely chopped fresh ginger
• 1 tsp turmeric
• 1 stick of cinnamon
• 3 green cardamom pods
• 2 black cardamom pods
• 1 tsp curry powder
• Black pepper and salt
• 1 tsp garam masala
• 1 bunch finely chopped coriander

Preparation of pumpkin kedgeree

1. Soak the rice and lentils for a few hours (e.g. 3 hours) before you start preparing the dish. Pre-soaking the grains and lentils aids digestion.
2. Wash the pumpkin and cut it open. You do not need to peel the pumpkin. Remove the seeds and cut the pumpkin into small pieces.
3. Fry the asafoetida, cumin seed and mustard seed in coconut oil.
4. Add the onion, pumpkin and ginger and simmer for a while.
5. Rinse and add the pre-soaked rice and lentils.
6. Add water and leave to cook thoroughly.
7. Finish with garam masala and finely chopped coriander.