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.

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