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Ingredients Jump to Instructions ↓

  1. 3 lg Onions, sliced

  2. 4 tb Ghee

  3. 6 ea Chili peppers, crushed into -- a paste -

  4. OR -

  5. 2 ts Cayenne

  6. 2' piece ginger

  7. 10 ea Garlic cloves

  8. 1/2 c Lentils, dried

  9. 1/2 lb Green peas, shelled

  10. 1/2 lb Carrots, chopped

  11. 1/2 lb Green beans, chopped

  12. 3 lg Tomatoes, chopped

  13. 6 ea Whole cloves

  14. 1 ea 

  15. 4' piece cinnamon stick

  16. 6 ea Cardamom pods, crushed

  17. 1 ts Turmeric

  18. 3 ea Sprigs mint, pounded -

  19. 1/2 ts Dried mint

  20. 2 c Long grain white rice

  21. 6 lg Potatoes, chopped

  22. 2 ts Salt

Instructions Jump to Ingredients ↑

  1. In a large, heavy skillet, fry the onions in the ghee until golden.

  2. With a slotted spoon, remove 1/3 of the slices and set aside. Add to the pot, the ginger, garlic and chili paste. Fry for 5 or 6 minutes, stirring constantly. Add the lentils, peas, carrots and beans. Reduce heat and cook for 15 minutes. Add more ghee if necessary.

  3. Add tomatoes, spices and mint Stir for 5 minutes. Pour in 1 c of very hot water, cover and simmer until the vegetables are half-cooked. Add the rice, potatoes, salt and another 4 to 5 c of hot water. Cover and cook for 20 minutes or until the rice is done and the water is absorbed. Garnish with the reserved onion slices. —–

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