Instant Pot

1. Set the Instant Pot to sauté on medium. Add the ghee, ground spices and cinnamon stick and sauté for 5-7 seconds, being careful not to burn.
2. Add the onion and ginger and sauté for 30 seconds. If the pot becomes too hot, turn off the sauté setting, wait, and restart it.
3. Add the lentils and mung beans and sauté for about a minute, being careful not to burn.
4. Add the water or broth, carrot, beet and zucchini. Stir until fully mixed.
5. Lock the lid in place and set to high pressure for 10 minutes. Allow to release naturally.
6. Add the baby greens and stir until they turn bright green.
7. Add tamari, salt and black pepper to taste. If your pitta dosha is aggravated, use coconut aminos.
8. Serve over basmati rice, garnished with cilantro or parsley and fresh squeezed lemon juice (lime juice if your pitta dosha is aggravated).

Stove top

1. In a large pot, heat the ghee and sauté the ground spices and cinnamon stick for 5-7 seconds, then add the onion and ginger and sauté for about a minute, until the onion is translucent. Stir often and do not let it burn.
2. Add the lentils and mung beans and sauté for about a minute.
3. Add the water or broth, carrot, beet and zucchini. Stir, cover and cook on medium low for 30 minutes, until the vegetables and lentils are fully cooked.
4. Add the baby greens and stir until bright green. Season with tamari, salt and pepper, and serve as above.