Rice and Moong Dal Kichari with Cauliflower and peas
Preparation time (after assembling ingredients): 5 minutes
Serves: 4 to 6
1 cup basmati rice
1 small cauliflower, washed, dried and cut into flowerets
1 pinch of hing (asafotida)
4 tablespoons ghee or vegetable oil
1/2 tablespoon shredded fresh ginger root
1 tablespoon minced seeded hot chilies (or as desired)
1 tablespoon cumin seeds
2/3 cup split moong dal (or split peas)
3/4 cup fresh green peas
7 cups water
2 1/2 teaspoons salt
1 tablespoon ghee
1. Clean, wash, soak and drain rice and dal.
2. Have the cauliflower and hing ready next to the stove. Heat 4 tablespoons of ghee in a 4-5 quart saucepan over high heat. When it is hot, stir in ginger root, chillies and cumin seeds. Fry until the cumin seeds turn brown (they will darken in seconds).
3. Quickly add the hing and immediately follow with the cauliflower. Turn it about with a spoon, frying for 4-5 minutes or until slightly browned and partially cooked. Add the rice and dal and fry for about 1 minute.
4. Pour in the fresh peas, water and tumeric and bring to a full boil over high heat. Reduce the heat to low, partially cover and slowly cook, stirring occasionally, for 1- 1 1/2 hours or until rice and dal are soft and the mixture is similar to oatmeal in consistency. As the kichari thickens, stir frequently to prevent sticking. Before serving, add the salt and 1 tablespoon ghee.
Preparation time (after assembling ingredients): 5 minutes
Serves: 4 to 6
1 cup basmati rice
1 small cauliflower, washed, dried and cut into flowerets
1 pinch of hing (asafotida)
4 tablespoons ghee or vegetable oil
1/2 tablespoon shredded fresh ginger root
1 tablespoon minced seeded hot chilies (or as desired)
1 tablespoon cumin seeds
2/3 cup split moong dal (or split peas)
3/4 cup fresh green peas
7 cups water
2 1/2 teaspoons salt
1 tablespoon ghee
1. Clean, wash, soak and drain rice and dal.
2. Have the cauliflower and hing ready next to the stove. Heat 4 tablespoons of ghee in a 4-5 quart saucepan over high heat. When it is hot, stir in ginger root, chillies and cumin seeds. Fry until the cumin seeds turn brown (they will darken in seconds).
3. Quickly add the hing and immediately follow with the cauliflower. Turn it about with a spoon, frying for 4-5 minutes or until slightly browned and partially cooked. Add the rice and dal and fry for about 1 minute.
4. Pour in the fresh peas, water and tumeric and bring to a full boil over high heat. Reduce the heat to low, partially cover and slowly cook, stirring occasionally, for 1- 1 1/2 hours or until rice and dal are soft and the mixture is similar to oatmeal in consistency. As the kichari thickens, stir frequently to prevent sticking. Before serving, add the salt and 1 tablespoon ghee.
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