Break a head of cauliflower into florets. Dice 3 tomatoes.
In a 5 quart sauce pan, melt 2 Tbsp of ghee or oil
When it’s hot add in:
1 Tbsp of cumin seed
2 Tbs of finely minced ginger
1 Tbsp of dried red pepper flakes
5 cracked green cardamom pods.
When the cumin is browned a bit toss in 1½ tsp turmeric.
Stir it a bit then add in:
cauliflower and tomatoes
3/4 cup of moong dal
1 3/4 cups of Basmati rice 1/4 cup of chopped cilantro
7 1/2 cups of hot water
Stir it around for about a minute or two then bring it to a boil.
When the mixture is boiling, place a lid partially covering the pan and turn the heat to low.
When the liquid is all absorbed and the rice is cooked, it’s done.
Sprinkle the kitcheree with another 1/4 cup of chopped fresh cilantro and then
Drizzle the dish with 2 Tbs of ghee or butter.
Serves 6 to 8 people as a main dish.
Recipe from Colors of Indian Cooking Meatless Monday. I made it for Meatless Tuesday and it is GREAT!