Spring Kichadi

Recipe Ingredients

1/2 cup	80g / 2.8oz	Brown or white basmati rice
1/4 cup	59ml	Mung dal or yellow split peas
2 tablespoons	30ml	Ghee
2 teaspoons	10ml	Whole cumin seeds
1 tablespoon	15ml	Black or brown mustard seeds
1/4 teaspoon	1.3ml	Whole fennel seeds
1		Bay leaf
1 tablespoon	15ml	Ground turmeric
1		Green onions or scallions - (trimmed &
		Thinly sliced with white & green parts
		Separated)
1 tablespoon	15ml	Grated gingerroot
1		Celery stalk - sliced 1/2" thick
1 tablespoon	15ml	Sea salt
6 cups	1422ml	Cool water
2 cups	220g / 7.8oz	Carrots - sliced 1/4" thick
2 cups	292g / 10oz	Cauliflower florets
2 teaspoons	10ml	Fresh sage - finely chopped
1/4 cup	27g / 1oz	Roasted sunflower seeds - optional
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		Cayenne pepper - to taste

Recipe Instructions

Rinse rice and peas in cool water; drain. In a medium saucepan, heat ghee; then saute cumin, mustard and fennel seeds until mustard seeds begin 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.

Source:
http://fb1.math.nat.tu-

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