• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Spring Kichadi

  • Recipe Submitted by on

Category: Vegetarian, Main Dish

 Ingredients List

  • 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

 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.


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