Kitchari Recipe

Ingredients

2 cups packed cilantro leaves (from 1 large bunch)

1/4 cup fresh lemon juice (from 2 lemons)

1/4 cup finely shredded unsweetened coconut

2 tablespoons chopped ginger

1 teaspoon honey

1 teaspoon mineral salt or kosher salt

2 cups yellow mung dal

1 cup basmati rice

3 tablespoons ghee or clarified butter

1 teaspoon whole cumin seeds

1 teaspoon whole mustard seeds

1 teaspoon whole fennel seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 small cinnamon stick

3 green cardamom pods

1 packed tablespoon grated ginger (from a 2-inch piece)

2 teaspoons mineral salt or kosher salt

8 cups mixed vegetables, such as cauliflower, zucchini, sweet potato, bok choy, carrots, and green beans, cut into bite-size pieces

Preparation

Make the coconut-cilantro chutney: Place everything in a food processor or blender with 3 tablespoons cold water. Process to a paste. Chutney will keep in an airtight container in the refrigerator for up to 3 days, though it will lose its vibrant color.

Make the kitchari: Rinse dal and rice in several changes of water until water runs clear. Drain and set aside.

In a large pot, heat ghee over medium-high. Add cumin seeds, mustard seeds and fennel seeds and cook, stirring, until mustard seeds pop, 1 to 2 minutes. Add remaining spices and ginger and cook, stirring, until fragrant, 30 seconds. Add dal and rice mixture, 10 cups water, salt, and vegetables. Bring to a boil, then reduce heat and simmer partially covered, stirring occasionally, until most of the water is absorbed and the rice and vegetables are tender, about 1 hour. Serve with chutney.