---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPRING KICHADI
  Categories: Main dish, Vegetarian
       Yield: 6 servings
  
     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 and thinly sliced
            -- with white and green
            -- parts separated
       1 tb Gingerroot, grated
       1    Celery stalk
            -- sliced 1/2-inch thick
       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
            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.
  
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