Kitchari Recipe

Heat the coconut oil in a large pot and fry the cumin, coriander, fenugreek, and mustard seeds for about 30 seconds, then stir in fresh ginger, turmeric, salt, and black pepper. 2. Add the chopped vegetables and stir to combine. 3. Add rice, moong dal, and vegetable broth, bring to a simmer, and cook over low heat for 20-25 minutes, then cover and simmer a further 10-15 minutes. 4. Pour in the coconut milk, add spinach if desired, and simmer 5 more minutes until the desired consistency is reached. 5. Season with additional salt, pepper, and spices, and garnish with fresh herbs.