Kitchari

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.

Ingredient :

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