Food & Cooking Recipes Breakfast & Brunch Recipes Kitchari Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2020 Print Rate It Share Share Tweet Pin Email Photo: Emily Kate Roemer Prep Time: 35 mins Total Time: 1 hrs 40 mins Servings: 12 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. Ingredients 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 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 Directions 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. Cook's Notes Several important minerals are removed in the refining process of traditional table salt. For maximum health benefits, use a mineral salt such as Celtic Sea Salt or Real Salt -- both can be found at most health food stores. Rate it Print