Cauliflower & Pea Kitchari

Cauliflower & Pea Kitchari

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Cathy Gillespie


If you don't have ghee, butter can be substituted.


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Stove Top


  • 2 Tbsp
    ghee + 1 1/2 tsp divided
  • 1/2 tsp
    fresh ginger, minced
  • 1 tsp
    cumin seeds
  • 2 c
  • 1/2 c
    basmati rice, rinsed
  • 1/2 c
    split mung beans
  • 3/4 tsp
  • 1/2 c
    frozen peas, thawed
  • 1 tsp
  • 3 1/2 c

How to Make Cauliflower & Pea Kitchari


  1. Heat 2 TBS ghee in saucepan over med-hi heat. When ghee is hot, stir in ginger and cumin seeds. Fry cumin seeds a few seconds, then add cauliflower, and stir-fry 4 minutes, until cauliflower is slightly browned and partially cooked. Stir in rice and beans, and fry 1 minute. Add water and turmeric and bring to full boil over high heat. Reduce heat to low, partially cover, and cook, stirring occasionally, 40 minutes.
  2. Add peas and salt, and continue cooking 5 minutes, or until rice and beans are soft. Stir in remaining ghee just before serving.

Printable Recipe Card

About Cauliflower & Pea Kitchari

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Indian

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