Strain and rinse your rice and dahl 2 or 3 times until the water runs clear. Combine the rice, dahl, raisins, cinnamon sticks, star anise, fennel, hing, cloves, salt, and pepper with 2 in a large pot with 2 ½ cups of water. Bring to a boil.

Add the fruit. Reduce the heat to simmer, cover, and cook for 20 minutes. Do not stir. Check halfway to see if the kitchari is getting dry, and add ½ cup of water if so.

If you like your kitchari on the soupier side, add ¼ cup coconut milk (or water) to thin out when serving. Top with coconut and additional cinnamon as desired.