| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, African, Rice, Vegetarian | 6 | Servings |
INGREDIENTS
| 3 | lg | Onions, sliced |
| 4 | tb | Ghee |
| 6 | Chili peppers, crushed into a paste -=OR=- | |
| 2 | ts | Cayenne |
| 1 | 2" piece ginger | |
| 10 | Garlic cloves | |
| 1/2 | c | Lentils, dried |
| 1/2 | lb | Green peas, shelled |
| 1/2 | lb | Carrots, chopped |
| 1/2 | lb | Green beans, chopped |
| 3 | lg | Tomatoes, chopped |
| 6 | Whole cloves | |
| 1 | 4" piece cinnamon stick | |
| 6 | Cardamom pods, crushed | |
| 1 | ts | Turmeric |
| 3 | Sprigs mint, pounded -=OR=- | |
| 1/2 | ts | Dried mint |
| 2 | c | Long grain white rice |
| 6 | lg | Potatoes, chopped |
| 2 | ts | Salt |
INSTRUCTIONS
In a large, heavy skillet, fry the onions in the ghee until golden. With a slotted spoon, remove 1/3 of the slices & set aside. Add to the pot, the ginger, garlic & chili paste. Fry for 5 or 6 minutes, stirring constantly. Add the lentils, peas, carrots & beans. Reduce heat & cook for 15 minutes. Add more ghee if necessary. Add tomatoes, spices & mint Stir for 5 minutes. Pour in 1 c of very hot water, cover & simmer until the vegetables are half-cooked. Add the rice, potatoes, salt & another 4 to 5 c of hot water. Cover & cook for 20 minutes or until the rice is done & the water is absorbed. Garnish with the reserved onion slices.
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