Vegetable Kichdi
Serves 4 – 6
1 cup basmati rice
1/3 cup red lentils
2 tablespoons butter, margarine or ghee
2 red chili peppers, seeded and chopped
1 tablespoon cumin seeds
5 peppercorns, crushed
4 whole green cardamoms
4 cloves
1-inch stick cinnamon
1 teaspoon tumeric powder, or a pinch of saffron strands
2 large onions, chopped finely
2 inches fresh ginger, grated
1 large potato, peeled and diced
1 large tomato, skinned and chopped
¼ cup frozen peas
½ cup each cauliflower and broccoli florets
Sea salt
2 ½ cups water
Cashew nuts, toasted, to garnish
Rinse the rice with the lentils in a large sieve.
In a large frying pan, heat the butter, margarine or ghee, and fry the spices over medium heat. When they sizzle and crackle, add the chopped onions and ginger, and fry until golden brown.
Next, add the prepared vegetables, rice, lentils and salt, and stir in the water. Stir and simmer for approximately 15 – 20 minutes until the rice is cooked, adding more water if necessary. Stir and serve sprinkled with the cashew nuts.
This recipe is from Linda McCartney's cookbook "On Tour".
