Brown Rice Kichadi

3/4 Cup Brown Rice (1 Cup)
3/4 Cup Dry Red Lentils (1 Cup)
1 Tsp Cumin, Ground ( 1 and 1/4 Tsp)
1 Tsp Coriander, Ground ( 1 and 1/4 Tsp)
1 Tsp Red Chili Powder ( 1 and 1/4 Tsp)
1 Tsp Salt ( 1 and 1/4 Tsp)
1/2 Tsp Turmeric Powder
1/4 Tsp Cardamom, Ground
1/8 Tsp Clove, Ground
3 and 1/2 Cups Water (5 Cups)

Rinse rice and dal in water, add all the above spices, and water, bring to a boil. Reduce heat to low, cover and cook for 45 minutes.

1 Tbsp Oil (2 Tbsp)
1 Cup Yellow Onion, Chopped
1 Tsp Ginger, Grated
1/2 Tbsp Garlic, Grated

1 Cup Yukon Gold Potato, Chopped
1 Cup Yam, Chopped
1 Cup Celery, Chopped (4 Large Celery Ribs)
1 Cups Water (1 and 1/4 Cup)

1 Cup Green Peas, (Thaw first, if frozen)
4 Cups Curly Kale, Roughly Chopped (1 Bunch Kale)

3/4 Tsp Salt (1 Tsp)

Heat oil in a pan, add onion, saute for 3 minutes in medium flame, add ginger, garlic, saute for another minute.

Add potato, yam, celery, saute for a minute, add water, return to boil. Reduce heat to medium, cook covered for 10 minutes.

Add peas, kale, mix well, cook for additional 5 minutes.

Add salt and mix well.

Add cooked vegetables to the pot of rice and lentil and stir well. Close the pan and leave it for a while.

6 Tbsp Walnut / Almond, Chopped

Garnish each serving with 2 Tbsp of Chopped Walnut or Almonds.

Taste Note: Tastes AWESOME
Source: forksoverknives
Yields: 7 Cups
Servers: 3