Spring Kichadi Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Brown or white basmati rice,
1/4 cup: Mung dal OR- yellow split peas,
2 tbsp: Ghee,
2 tsp: Whole cumin seeds,
1 tsp: Black or brown mustard seeds,
1/4 tsp: Whole fennel seeds,
1: Bay leaf,
1 tsp: Ground turmeric,
1 bunch: Green onions or scallions, trimmed and thinly sliced - with white and green - parts separated
1 tbsp: Gingerroot, grated
1: Celery stalk, sliced 1/2-inch thick
1 tsp: Sea salt,
6 cup: Cool water,
2 cup: Carrots, sliced in 1/4-inch rounds
2 cup: Cauliflower florets,
2 tsp: Fresh sage, chopped finely
1/4 cup: Roasted sunflower seeds, (optional)
1/4 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.
Source from luhu.jp
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.
Source from luhu.jp