Vegetable Kichdi

By Mike_67

Ingredients

• 1 1/4 cups (8 ounces) basmati rice
• 1/2 cup (2 ounces) red lentils
• 1 tablespoon olive oil
• 2 red bell peppers, de-seeded end chopped
• 1 tablespoon whole cumin seeds
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1/16 teaspoon ground cinnamon
• 1 teaspoon turmeric powder, or 2 strands saffron
• 2 large onions, finely chopped
• 2 -inch piece fresh ginger, grated
• 1 large potato, peeled and diced
• 1 14 1/2 ounce can chopped tomatoes
• 4 ounces frozen peas
• 8 ounces broccoli florets
• 1 pint water
• 1 tablespoon salt

Details

Servings 4

Preparation

Step 1

Heat the oil in a Dutch oven and sauté the spices over medium heat. When they sizzle and crackle, add the chopped onions and ginger and sauté until golden brown.

Next, add the prepared vegetables, rice, lentils and salt and stir in the water. Stir and simmer for approximately 20-25 minutes until the rice is cooked, adding more water if necessary.