Warm yourself up on a cold day with this aromatic soup, you will be glad you did.
1 ¾ cup white basmati rice
1 ½ teaspoons cumin seeds
1 ½ tablespoons fresh ginger grated
1 teaspoon red pepper flakes
3 cardamom pods, crushed
½ teaspoon turmeric
4 tablespoons ghee
1 cauliflower trimmed and cut in florets
7 cups veggie stock
1 ½ teaspoons sea salt
2 cups fresh or frozen peas
½ cup cilantro chopped
Black pepper to taste
Wash the dal and rice together. Drain in a strainer.
Place the cumin, ginger, red pepper flakes, cardamom and turmeric in piles on a plate. Heat 3 tablespoons of ghee in a 5 quart heavy bottomed pot over medium high heat. Add all the spices but the turmeric. When the cumin seeds turn brown add the turmeric as well. In 5 seconds add the cauliflower, rice and dal. Cook stirring for 2 minutes.
Add the 7 cups stock and bring to a boil. Cook over low heat partially covered for 40-60 minutes. Stir occasionally.
Stir in the sea salt.
Remove from the heat and add the peas plus¼ cup of the cilantro. Let sit to warm the peas.
Serve with the remaining tablespoon of ghee drizzled on top and the remaining cilantro sprinkled over all.