Ingredients

2 Tbs. plus 1½ tsp. ghee, divided

½ tsp. minced fresh ginger

1 tsp. cumin seeds

2 cups cauliflower florets

½ cup basmati rice, rinsed

1/3 cup split mung beans

¾ tsp. turmeric

½ cup frozen baby peas, defrosted

1 tsp. salt

Preparation

  1. Heat 2 Tbs. ghee in saucepan over medium-high 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 3½ cups water and turmeric and bring to full boil over high heat.
  2. Reduce heat to low, partially cover, and cook, stirring occasionally, 40 minutes.
  3. Add peas and salt, and continue cooking 5 minutes, or until rice and beans are soft. Stir in remaining 1½ tsp. ghee just before serving.