SPRING KICHADI - INDIAN
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
1 tb gingerroot, grated
1 celery stalk - sliced -1/2-inch thic
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
1 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.