Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           brown or white basmati rice
     1/4  cup           mung dal or yellow split peas
   2      tablespoons   ghee
   2      teaspoons     whole cumin seeds
   1      tablespoon    black or brown mustard seeds
     1/4  teaspoon      whole fennel seeds
   1                    bay leaf
   1      tablespoon    ground turmeric
   1      bunch         green onions or scallions -- (trimmed &
                        thinly sliced with white & green parts
                        separated)
   1      tablespoon    grated gingerroot
   1                    celery stalk -- sliced 1/2" thick
   1      tablespoon    sea salt
   6      cups          cool water
   2      cups          carrots -- sliced 1/4" thick
   2      cups          cauliflower florets
   2      teaspoons     fresh sage -- finely chopped
     1/4  cup           roasted sunflower seeds -- optional
     1/4  cup           chopped fresh cilantro
                        cayenne pepper -- to taste

Preparation:

Rinse rice and peas in cool water; drain. In a medium saucepan, heat ghee; then saute cumin, mustard and fennel seeds until mustard seeds begin to pop. Add drained rice and peas, bay leaf and turmeric; stir well and continue to cook another 2 to 3 minutes. Add white parts of onion, ginger, celery, salt and water to pan. Bring mixture to a boil, then reduce heat and simmer, covered, for 30 minutes. Add carrots, cauliflower and sage. Bring back to a simmer, adding additional water if necessary to keep ingredients completely covered in liquid. Continue cooking 30 or 40 more minutes. Add remaining green onions. Stir to combine, then simmer an additional 5 minutes. Serve garnished with roasted sunflower seeds and chopped cilantro.