Title: SPRING KICHADI
Categories: Main dish, Vegetarian
Yield: 6 servings
1/2 c Brown or white basmati rice
1/4 c Mung dal
-OR- yellow split peas
2 tb Ghee
2 ts Whole cumin seeds
1 ts Black or brown mustard seeds
1/4 ts Whole fennel seeds
1 Bay leaf
1 ts Ground turmeric
1 bn Green onions or scallions
-- trimmed and thinly sliced
-- with white and green
-- parts separated
1 tb Gingerroot, grated
1 Celery stalk
-- sliced 1/2-inch thick
1 ts Sea salt
6 c Cool water
2 c Carrots
-- sliced in 1/4-inch rounds
2 c Cauliflower florets
2 ts Fresh sage, chopped finely
1/4 c Roasted sunflower seeds
-- (optional)
1/4 c Fresh cilantro, chopped
Cayenne pepper; to taste
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.
