• Soak the rice and dhal for 15-20 minutes, then drain and rinse until the water runs clear.
• Add oil to a medium pot on medium-low heat and add the spices, frying for a minute until fragrant. Add the rice and dhal mixture. Pour over the water, season with salt and pepper, and stir.
• Increase the heat to medium-high to bring the mixture to a slight boil. Immediately turn the heat down medium-low to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy. Adjust the seasoning, if needed, and taste to make sure the mixture is cooked through. If not, cook for longer. Feel free to add a few tablespoons of water if it starts to get very thick. 
• Taste the spices in the packs, then stamp fine using a pestle and mortar. Set aside. Pan fry the onion in oil until golden then add stamped spices, ginger, garlic and dried red masala (to taste).
• Add OTGS chicken and stir to coat all sides.
• Add carrot and baby marrow and cover with a lid.
• Portion kitchari into 3 balls, dust with spice sprinkles, garnish with onion and coriander. 

To serve

• For plating: place kitchari balls on the plate, use the squeeze bottle with the sauce to either pour, squeeze or smear the sauce on the plate. Plate the chicken and vegetables. Garnish with chutney, coriander and sprinkles.