• If time allows, rinse and soak your split peas over night. This speeds up the cooking process and aids in digestion. To a large and deep pot (like a dutch oven) add the rinsed split peas, water, onion, the finely chopped garlic, curry powder, turmeric, garam masala (if using), wiri wiri peppers (if using) and salt. Mix well and add to medium heat.
• Bring the pot up to a boil, uncovered and continue to boil until the split peas can be easily crushed when pressed between your fingertips (about 30 minutes). Skim and discard any foam that develops on the top while boiling.
• As an added step I use my whisk or dhal ghutney to crush up the split peas before adding the rice.
• Add the washed rice and mix well with the other ingredients, then reduce the heat to low, cover and let simmer until the rice is fully cooked (about 20 minutes). Then mix in the spinach, if using.
• Finally, add a small frying pan or a tadka pan (I like this one) to medium heat. Then add the oil. When the oil is hot add the cumin seeds and sliced garlic. Cook until the cumin seeds and garlic slices are dark brown (almost black). Then pour the hot oil, garlic and cumin seeds over the kitchri. Mix to combine and serve hot.

Instant Pot Method:

• Add all of the ingredients, except the wiri wiri chilis, sliced garlic, spinach (if using) oil and whole cumins plus 4 cups water to the instant pot. Cover and cook for 20 using the multigrains function. When the cooking process is complete, rapid release the pressure and add the spinach. Gently mix to combine. Then add a small frying pan to medium heat. Add the oil and when itl is hot add the whole cumin seeds, sliced garlic and wiri wiri peppers. Cook until the cumin seeds and garlic slices are dark then pour over the cooked kitchri and mix in.