Spring kichadi
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Brown or white basmati rice |
| ¼ | cup | Mung dal OR- yellow split peas |
| 2 | tablespoons | Ghee |
| 2 | teaspoons | Whole cumin seeds |
| 1 | teaspoon | Black or brown mustard seeds |
| ¼ | teaspoon | Whole fennel seeds |
| 1 | Bay leaf | |
| 1 | teaspoon | Ground turmeric |
| 1 | bunch | Green onions or scallions trimmed and thinly sliced with white and green parts separated |
| 1 | tablespoon | Gingerroot, grated |
| 1 | Celery stalk sliced 1/2-inch thick | |
| 1 | teaspoon | Sea salt |
| 6 | cups | Cool water |
| 2 | cups | Carrots sliced in 1/4-inch rounds |
| 2 | cups | Cauliflower florets |
| 2 | teaspoons | Fresh sage, chopped finely |
| ¼ | cup | Roasted sunflower seeds (optional) |
| ¼ | cup | Fresh cilantro, chopped |
| Cayenne pepper; to taste | ||
Directions
Rinse rice and peas in cool water; drain. In a medium saucepan, heat ghee; then saute cumin, mustard and fennel seeds until mustard seeds begint to pop. Add drained rice and peas, bay leaf and turmeric; stir well and continue to cook another 2 to 3 minutes. Add white parts of onion, ginger, celery, salt and water to pan. Bring mixture to a boil, then reduce heat and simmer, covered, for 30 minutes. Add carrots, cauliflower and sage. Bring back to a simmer, adding additional water if necessary to keep ingredients completely covered in liquid. Continue cooking 30 or 40 more minutes. Add remaining green onions. Stir to combine, then simmer an additional 5 minutes.
Serve garnished with roasted sunflower seeds and chopped cilantro.