Vegan Kichadi

Ingredients

• 3½ cups water
• ¾ cup dry brown basmati rice
• ¾ cup dry red lentils (see notes)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon red pepper flakes
• ½ teaspoon turmeric powder
• ¼ teaspoon ground cardamom seed
• ⅛ teaspoon ground clove
• 1 medium yellow onion, chopped (10 ounces, 2 cups)
• ½ tablespoon minced garlic (2 large cloves)
• 1 teaspoon freshly minced ginger
• 3 cups water
• 1 medium Yukon gold potato, diced into small cubes (8 ounces, about 1-¼ cups)
• 1 medium yam, diced into small cubes (8 ounces, about 1-½ cups)
• 2 large ribs celery, diced (about 1 cup)
• 1-¼ cup green peas (thaw first if frozen)
• 4 cups roughly chopped curly kale (about 3 large leaves)
• 2 tablespoons walnuts to grate on top (optional)