Ingredients Jump to Instructions ↓

  1. 1 c Basmati rice

  2. 3/4 c Moong dal

  3. 8 c ;Water

  4. 1/3 c Raw cashews

  5. 1/2 c Raw almonds

  6. 1/4 c Coconut

  7. 3/4 c Peas

  8. 3/4 c Carrots

  9. 3 Inch piece of cinnamon

  10. 8 Whole cloves

  11. 1 Whole red chile

  12. 2 ts Sugar (Optional)

  13. 1/4 ts Asafetida, yellow

  14. 1/3 c Currants - Raisins

  15. 1 ts Cumin

  16. 1 ts Black mustard seeds

  17. 1 to 2 minutes. Remove from pan; set aside. When water boils, add the dal and cook for about 2 minutes. The dal will foam up in the cooking process, so remove the foam after two minutes. Then add the rice and all of the spices. Boil, covered, for about 1 more minute. Turn the fire off under the rice mixture and let sit. Toast the carrots and peas in a dab of ghee while the rice is sitting. The rice will be ready to have the remaining ingredients added after the veggies are cooked. (I like to leave the carrots somewhat al dente.) Open the pot and sprinkle garam masala over the rice and then add the cleaned raisins, veggies, and half of the nut mixture, in that order. Sprinkle again with garam masala. Cover and let sit for a short time. Transfer the rice to a large bowl and stir the dish until all ingredients are completely blended. Sprinkle some more garam masala for looks and add the remaining nuts for a garnish. Recipe from Herman Sommerville II from Maja, a Buddhist in Louisville, KY. Had Summer

  18. 1993. Very tasty stuff! Posted by Cathy Harned.


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