Spring Kichadi

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.