Millet Kitchari with Spinach and Peas
  • 1 tablespoon coconut oil
  • 2 teaspoons whole cumin seeds
  • ½ teaspoon black mustard seeds (optional)
  • 1-inch piece of fresh ginger - minced
  • 2-inch piece of fresh turmeric root - minced, or 1½ teaspoons turmeric powder
  • ½ cup yellow mung (moong) dal/yellow split peas - soaked overnight in purified water with a splash of acv
  • sea salt
  • 2 cups cooked millet (from above)
  • 1 13.5 oz can unsweetened Thai coconut milk or 1½ cups almond/plant milk
  • 2½ cups boiling purified water
  • 4 cups spinach leaves
  • 1 cup fresh or frozen and thawed green peas
  • juice from 1 lemon
  • toasted pumpkin seeds - for garnish (optional)
  1. Warm the oil in a medium pot over medium heat. Add the cumin, mustard seeds, if using, ginger and fresh turmeric (if using fresh), and sauté for 3 minutes, until fragrant and the mustard seeds begin to pop.
  2. 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.
  3. 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