Spring kichadi
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Spring kichadi
Last updated 6/12/2012 1:24:37 AM. Recipe ID 58225. Report a problem with this recipe.
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      Title: Spring kichadi
 Categories: Main dish, Vegetarian
      Yield: 6 Servings
    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
  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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Recipe ID 58225 (Apr 03, 2005)

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