Kitchari

marthastewart.com

Anniinbc

subheading: For the Cilantro-Coconut Chutney:

2 cups packed cilantro leaves (from 1 large bunch)

¼ cup fresh lemon juice (from 2 lemons)

¼ cup finely shredded unsweetened coconut

2 tablespoons chopped ginger

1 teaspoon honey

1 teaspoon mineral salt or kosher salt

subheading: For the Kitchari:

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

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