cauliflower & pea kitchari

Recipe by
Cathy Gillespie
ARIZONA CITY, AZ

If you don't have ghee, butter can be substituted.

yield 4 serving(s)
method Stove Top

Ingredients For cauliflower & pea kitchari

  • 2 Tbsp
    ghee + 1 1/2 tsp divided
  • 1/2 tsp
    fresh ginger, minced
  • 1 tsp
    cumin seeds
  • 2 c
    cauliflower
  • 1/2 c
    basmati rice, rinsed
  • 1/2 c
    split mung beans
  • 3/4 tsp
    turmeric
  • 1/2 c
    frozen peas, thawed
  • 1 tsp
    salt
  • 3 1/2 c
    water

How To Make cauliflower & pea kitchari

  • 1
    Heat 2 TBS ghee in saucepan over med-hi heat. When ghee is hot, stir in ginger and cumin seeds. Fry cumin seeds a few seconds, then add cauliflower, and stir-fry 4 minutes, until cauliflower is slightly browned and partially cooked. Stir in rice and beans, and fry 1 minute. Add water and turmeric and bring to full boil over high heat. Reduce heat to low, partially cover, and cook, stirring occasionally, 40 minutes.
  • 2
    Add peas and salt, and continue cooking 5 minutes, or until rice and beans are soft. Stir in remaining ghee just before serving.

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