The main ingredient in this good-for-you savory porridge is yellow mung dal, split mung beans that break down and thicken as they cook.
- Total Time:
- Servings: 12
Photography: Emily Kate Roemer
For the Cilantro-Coconut Chutney
- 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
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 veggies, such as cauliflower, zucchini, sweet potato, bok choy, carrots, and green beans, cut into bite-size pieces
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.