Green Cilantro Ginger Chutney and Kitchari

Rinse the rice and mung dal together in a strainer until the water runs mostly clear.

Warm the coconut oil in a medium pot over medium heat. Stir in the turmeric, cumin, coriander and grated ginger for 30 seconds.

Add the rice, dal, carrot, salt and water. Bring to a boil.

Reduce the heat to low, cover with the lid slightly ajar, and simmer until the rice and dal are very soft and porridge-like. Stir now and then.

While it simmers, blend the cilantro, ginger, lime juice, water and salt until smooth. Add a splash more water if it is too thick.

Stir the spinach into the kitchari until wilted. Add more water if you like it soupier.

Ladle into bowls and spoon the green chutney on top.