Ingredients
For the rice and lentils:
3½ cups water
¾ cup dry/uncooked brown basmati rice
¾ cup dry/uncooked red lentils
1 teaspoon ground cumin ***
1 teaspoon ground coriander
½ to 1 teaspoon crushed red pepper flakes (these are spicy; optional)
¼ teaspoon turmeric
¼ teaspoon ground cardamom
⅛ teaspoon ground cloves
For the vegetables:
1 medium yellow or white onion, chopped (about 2 cups)
1½ teaspoons finely chopped garlic (about 2 medium cloves)
1 teaspoon finely grated or chopped fresh ginger
3 cups water ½ pound Yukon Gold potatoes, cut into ½inch chunks
(about 1½ cups)
1 medium yam, cut into ½inch chunks (about 2 cups)
2 ribs celery, sliced (about ⅔ cup)
1¼ cups cooked peas (if frozen, thaw a little with warm water)
4 cups coarsely chopped greens (I like curly kale)
Instructions
Bring the water, rice, lentils, and spices (cumin, coriander, red pepper flakes, turmeric, cardamom, and cloves) to a boil in a soup pot over high heat, uncovered. Reduce the heat to low, then cover and simmer for 45 minutes.
About 15 minutes before the rice and lentils are done cooking, heat 1 tablespoon of water in a large frying pan over medium high heat. Once the water starts to sputter, add the onion, and cook while stirring for 3 minutes, adding a little water, as needed. Add the garlic and ginger, and cook while stirring for 1 minute.
Add the 3 cups of water, potatoes, yams, and celery to the frying pan, and return to a boil, uncovered. Reduce the heat to medium low, then cover and cook for 7 minutes. Stir in the peas and greens, then cover and cook for 3 minutes more, or until the potatoes are tender.
Stir the cooked vegetables into the pot of cooked rice and lentils.
Notes: If you don’t want to bother with all of the individual dried herbs and spices (cumin, coriander, red pepper flakes, turmeric, cardamom, ground cloves), you may replace them with 2 to 3 teaspoons of your favorite curry powder. If you’re not in the chopping mood, you can also make a meal of just the lentils, rice, and herbs and spices after cooking them all together in step 1.
Original Recipe: http://www.straightupfood.com/blog/2012/04/03/kichadi/