Add the mung dal, salt, turmeric powder (if using powder), millet, milk, and water. Turn the heat up to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes, until the mung dal is mostly broken down and the porridge is creamy.
Add the spinach and stir it in until wilts. Remove the kitchari from the heat, stir in the peas and lemon juice. Serve, garnished with toasted pumpkin seeds, if using, or any other crunchy seeds of choice. Keep refrigerated in an airtight container and reheat with more water/plant milk.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-spring-meal-plan-part-1/