I spent the late, late part of the day working in the garden under a big, white, round moon…..
summer moon kichadi
Guaranteed to soothe unsettled hearts.
Generously serves 3
ingredients
½ cup brown basmati rice
½ cup split moong dal/red lentils, although the moong dal is ideal as it has a very soft, soothing quality
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
to serve
lots and lots of ghee
preparation
1. 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.
2. Rinse the dal until the water runs clear and add to the rice, continue to simmer. You may have to add a little water if it looks like it is drying out.
3. Cut the carrots and zucchinis into moons and set aside.
prepare the voggarane
4. In a medium pan, add ghee and cumin seeds, asafoetida powder, ginger, chilli, rasam powder and curry leaves – fry for 30 seconds.
5. Add carrots and zucchinis, cover and saute until just tender. You may need to sprinkle a little water once or twice.
6. Add the green peas and saute for a few minutes, then turn off the heat, and set aside.
7. When the rice and dal are soft, add the vegetable mixture, salt to taste, jaggery and combine well – simmer for a few minutes. Depending on the desired consistency, you can add water.
8. Add the coriander and a squeeze of lemon.
When serving, drizzle each bowl lavishly with ghee.
Goodness shared from Stacey
