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Name: Spring Kichadi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 ts Whole cumin seeds; 6 c Cool water; 1/4 c Mung dal; Cayenne pepper; to taste; 1 tb Gingerroot, grated; 2 ts Fresh sage, chopped finely; 1/2 c Brown or white basmati rice; 2 c Cauliflower florets; 1/4 c Fresh cilantro, chopped; 1 Celery stalk; 1 ts Black or brown mustard seeds; 1 Bay leaf; 1 ts Ground turmeric; 1 bn Green onions or scallions; 2 tb Ghee; 1 ts Sea salt; 2 c Carrots; 1/4 c Roasted sunflower seeds; 1/4 ts Whole fennel seeds

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INGREDIENTS

with white and green
sliced in 1/4inch rounds
2 ts Whole cumin seeds
6 c Cool water
trimmed and thinly sliced
1/4 c Mung dal
sliced 1/2inch thick
Cayenne pepper; to taste
parts separated
(optional)
1 tb Gingerroot, grated
2 ts Fresh sage, chopped finely
1/2 c Brown or white basmati rice
2 c Cauliflower florets
1/4 c Fresh cilantro, chopped
1 Celery stalk
1 ts Black or brown mustard seeds
1 Bay leaf
1 ts Ground turmeric
1 bn Green onions or scallions
2 tb Ghee
1 ts Sea salt
2 c Carrots
1/4 c Roasted sunflower seeds
1/4 ts Whole fennel seeds

Servings

INSTRUCTIONS

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.

NOTES

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Spring Kichadi

with white and green
 sliced in 1/4inch rounds
2 ts Whole cumin seeds
6 c Cool water
 trimmed and thinly sliced
1/4 c Mung dal
 sliced 1/2inch thick
 Cayenne pepper; to taste
 parts separated
 (optional)
1 tb Gingerroot, grated
2 ts Fresh sage, chopped finely
1/2 c Brown or white basmati rice
2 c Cauliflower florets
1/4 c Fresh cilantro, chopped
1 Celery stalk
1 ts Black or brown mustard seeds
1 Bay leaf
1 ts Ground turmeric
1 bn Green onions or scallions
2 tb Ghee
1 ts Sea salt
2 c Carrots
1/4 c Roasted sunflower seeds
1/4 ts Whole fennel seeds

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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Nutrition

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Serving Size: 1 Serving (329g)
Recipe Makes: 6 Servings

Calories: 65
Calories from Fat: 38 (58%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 10.2mg		3 %
Sodium 347.5mg		12 %
Potassium 282.2mg		7 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 4.4g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 65

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