Spring Kichadi

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.