Name: Simple Khichari
Yield: 4 servings
Ingredients: ¼ cup red split lentils; ¼ cup yellow split mung dal; ¼ cup basmati rice; ¼ cup white quinoa; 2 tablespoons ghee or melted virgin coconut oil; ½ teaspoon ground turmeric; 6 fresh curry leaves or 2 dried cassia leaves (optional); 1 1-inch piece ginger, peeled, very finely chopped (about 1 tablespoon); 1 small green Thai chile, finely chopped; 2 cups chopped cauliflower florets and/or peeled daikon; 1 teaspoon ground fennel seeds; 1 teaspoon (or more) Himalayan rock salt (or kosher salt); Cilantro, basil, lime slices, black pepper, and olive oil (for serving)

Photo by Alex Lau, Styling by Sue Li

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables. You can work with whatever vegetables you have on hand, such as carrots, zucchini, broccoli, green beans, or asparagus.

Recipe notes