Jerked Kichari with Fried Plantains

Today we had jerked basmati rice and red lentils topped with a avocado/yogurt sauce with a side of fried plantains.
I make avocado/yogurt sauce quite regularly mostly to cool down foods that might be to hot for me since I am such a baby about such things. It is pretty much avocado, plain yogurt, lime juice, salt, and pepper.
White Basmati rice cooks about the same time as red lentils so it seems to be a pretty good combination. Basmati rice is more flavorful than most, easier to digest and has good nutrition value. White rice is more digestible than brown and red lentils are also easily digested and have good nutrition value. BTW, in case you haven’t recognized it yet, this is kitchari.
Jamaican jerk seasoning was added at the beginning of cooking the kitchari.
The over ripe plantain was cut in to about 1/4 inch chips at an angle then fried in ghee. Ripe plantains seem to be sweeter than ones that are not so ripe so depending if you want the dish to be sweet or savory you can pick a plantain at the right stage of ripeness.