I spent the late part of the day working in the garden under a big, white, round moon…
Guaranteed to soothe unsettled hearts.
SUMMER MOON KICHADI
generously serves 3
ingredients
½ cup brown basmati rice
½ cup split moong dal
3 cups water
¼ tsp turmeric powder
1 tsp ghee
voggarane
2 tsp ghee
1 tsp cumin seeds
⅛ tsp asafoetida powder
1 Tbsp finely chopped ginger
¼ – ½ tsp chilli flakes/or a fresh green chilli, chopped (depending on your level of spice)
½ tsp rasam powder
6 curry leaves
2 small carrots
6 small zucchinis (just a little bit bigger than your index finger)
½ cup fresh/frozen green peas
1 tsp salt
½ tesp jaggery
¼ cup coriander leaves
squeeze fresh lemon
serve
with lots and lots of ghee
preparation
- In a heavy-bottomed saucepan, rinse the rice until the water runs clear. Add water, ghee, and turmeric powder, bring to a boil, then turn down to a slow simmer for 20 minutes.
- Rinse the dal until the water runs clear, add it to the rice, and continue to simmer. If it looks like it is drying out, you may have to add a little water.
- Cut the carrot and zucchini into moons and set aside.
prepare the voggarane
- In a medium pan, add ghee, cumin seeds, asafoetida powder, ginger, chilli, rasam powder, and curry leaves—fry for 30 seconds.
- Add carrot and zucchini, cover and saute until just tender. You may need to sprinkle a little water once or twice.
- Add the green peas and saute for a few minutes, then turn off the heat and set aside.
- When the rice and dal are soft, add the vegetable mixture, salt to taste, and jaggery and combine well—simmer for a few minutes. Depending on the desired consistency, you can add water.
- Add the coriander and a squeeze of lemon.
When serving, drizzle each bowl lavishly with ghee.
Goodness shared from Stacey