| 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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