| 1/2 | c | Brown or white basmati rice |
| 1/4 | c | Mung dal OR- yellow split peas |
| 2 | tb | Ghee |
| 2 | ts | Whole cumin seeds |
| 1 | ts | Black or brown mustard seeds |
| 1/4 | ts | Whole fennel seeds |
| 1 | | Bay leaf |
| 1 | ts | Ground turmeric |
| 1 | bn | Green onions or scallions |
| DIVIDER | | -- trimmed and thinly sliced |
| DIVIDER | | -- with white and green |
| DIVIDER | | -- parts separated |
| 1 | tb | Gingerroot, grated |
| 1 | | Celery stalk |
| DIVIDER | | -- sliced 1/2-inch thick |
| 1 | ts | Sea salt |
| 6 | c | Cool water |
| 2 | c | Carrots |
| DIVIDER | | -- sliced in 1/4-inch rounds |
| 2 | c | Cauliflower florets |
| 2 | ts | Fresh sage, chopped finely |
| 1/4 | c | Roasted sunflower seeds |
| DIVIDER | | -- (optional) |
| 1/4 | c | Fresh cilantro, chopped |
| | Cayenne pepper; to taste |
