The Perfect Winter, Good Karma Dish

Charity Hat:

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Shot & Chopped by Jeff Pliskin
www.RaisedFistPropaganda.com
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John Joseph
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Khitchri (pronounced: kit-cha-ree)
Serves 4 - with a thick toasted bread and salad is dope!

1 1/2 cups long-grained basmati rice
1 cup yellow split peas
1/4 cup Miyokos vegan butter
1 tablespoon peeled, minced ginger
2 teaspoons salt
1 teaspoon turmeric
2 fresh chillies
1 teaspoon ground cumin
1/2 teaspoon asafoetida
3 tablespoons lemon juice
1/2 teaspoon black pepper
1 1/2 cups fresh finely chopped spinach (no stems)
1/2 cup chopped cauliflower florets
3 tomatoes cored, chopped small pieces
1 large potato peeled chopped into 1/2" small cubes
1/4 teaspoon nutmeg
6 1/2 cups water

Directions:

Wash and soak the rice and peas for one hour. Watch for small rocks in the peas. Let sit for one hour then drain. Next, heat all your butter except four tablespoons in a heavy saucepan. Add cumin seeds, ginger, chilies. Let them sizzle and add cumin and asafoetida. Add potatoes and cauliflower. Turn them 5-7 minutes until you have brown cooked spots. Now, add rice and peas and fry for ten minutes on medium flame. Add water, salt, tomatoes, turmeric and nutmeg and bring to a boil on high heat. Reduce the flame to low and partially cover for 40 minutes. Stir a few times to prevent rice from sticking. When peas are mushed add lemon juice, spinach, black pepper and 4 tablespoons of butter - simmer over low flame until the grains have absorbed all the liquid but the mixture is still moist.

Serve!