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Rinse the rice and lentils well under running water in a sieve and set aside.
Place a Dutch oven or oven proof dish (with a lid) on the stove top and heat over a low to moderate heat.
Add the butter, ghee or coconut oil. Sauté the onion for 3 minutes then add the garlic, ginger and spices, stirring for 2 minutes until they are fragrant then remove from the heat.
Now add the grated carrot, zucchini, tomatoes, coconut milk, stock (or broth) and water, rinsed rice, lentils and chilli (if adding).
Season, stir well, cover (preferably with a heavy tight lid) and place in the oven for about 1 hour or until the kitchari is thick and the rice and lentils are cooked through.
Season again if necessary (sea salt lift the flavours in this so make sure you add it).
Serve with fresh lime and coriander leaves over rice, cauliflower rice or quinoa.
Leftovers are great the next day. Re-heat in a pot over a low heat until just hot.
Airtight in the fridge or freezer. The flavour actually improves with time.