Online Class - Monday, April 6 - Kitchari
1/2 cup basmati rice
1 cup yellow split peas
1/2 to 1 inch ginger root chopped or grated
1/4 teaspoon salt
2 tablespoon butter
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 cup of assorted veggies such as zucchini, broccoli, peas, onions, cauliflower, asparagus etc..
Measure the basmati rice and split peas into a strainer and thoroughly wash under running water. Look for and remove any loose stones.
Put the rice and split peas into an instant pot or a saucepan on the stove.(Parental help strongly advised.)
Chop up the ginger and add to the rice and split peas.
Add 6 cups of water and cook for twenty minutes.
While the rice and split peas are cooking, measure the coriander powder, cumin powder, cumin seeds and mustard seeds into a small bowl and set aside.
Cut your veggies into bite-sized pieces and set aside.
Cut the cilantro up and put in a bowl.
Melt the butter in the wok and add the small bowl of spices.
Stir to release the flavors and sauté. Beware it may pop and sizzle.
Add the veggies and stir-fry until they are cooked the way you like.
Add the cooked rice and split peas to the wok and mix with the veggies.
Salt to taste.
Mix in half of the chopped cilantro and save the rest to garnish.
This can be kept warm for a little while before serving, but should be served immediately. It makes for good leftovers.
Suggested toppings would be a dollop of sour cream, crispy fried onions that can be found in most grocery stores in a bag, cut up green onions etc...