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!