Spring Kichadi
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
basmati rice
white or brown |
|
| ¼ | cup |
mung beans (moong dal)
or yellow split peas |
* |
| 2 | tablespoons |
ghee (clarified butter)
|
|
| 2 | teaspoons |
cumin seeds
whole |
|
| 1 | teaspoon |
mustard seeds
black or brown |
|
| ¼ | teaspoon |
fennel seeds
whole |
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
turmeric
ground |
|
| 1 | bunch |
scallions, spring or green onions
or scallions, trimmed and thinly sliced with white and green parts separated |
*
|
| 1 | tablespoon |
ginger root
grated |
|
| 1 | each |
celery stalks
sliced 1/2 inch thick |
|
| 1 | teaspoon |
sea salt
|
|
| 6 | cups |
water
cool |
|
| 2 | cups |
carrots
sliced in 1/4 inch rounds |
|
| 2 | cups |
cauliflower florets
|
|
| 2 | teaspoons |
sage
fresh, chopped finely |
*
|
| ¼ | cup |
sunflower seeds
roasted, optional |
|
| ¼ | cup |
cilantro
chopped, fresh |
|
| 1 | x |
cayenne pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
basmati rice
white or brown |
|
| 59 | ml |
mung beans (moong dal)
or yellow split peas |
* |
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 1E+1 | ml |
cumin seeds
whole |
|
| 5 | ml |
mustard seeds
black or brown |
|
| 1.3 | ml |
fennel seeds
whole |
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
turmeric
ground |
|
| 1 | bunch |
scallions, spring or green onions
or scallions, trimmed and thinly sliced with white and green parts separated |
*
|
| 15 | ml |
ginger root
grated |
|
| 1 | each |
celery stalks
sliced 1/2 inch thick |
|
| 5 | ml |
sea salt
|
|
| 1.4 | l |
water
cool |
|
| 473 | ml |
carrots
sliced in 1/4 inch rounds |
|
| 473 | ml |
cauliflower florets
|
|
| 1E+1 | ml |
sage
fresh, chopped finely |
*
|
| 59 | ml |
sunflower seeds
roasted, optional |
|
| 59 | ml |
cilantro
chopped, fresh |
|
| 1 | x |
cayenne pepper
to taste |
*
|
Directions
Rinse rice and peas in cool water; drain.
In a medium saucepan, heat ghee; then sauté 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.
