Amount
Ingredient
Preparation



3
each
onions

sliced



4
tablespoons
clarified butter





6
each
chile peppers

crushed into a paste OR 2 ts cayenne



1
each
ginger

2 inch piece



10
each
garlic cloves





1/2
cup
lentils

dried



1/2
pound
peas

shelled



1/2
pound
carrots

chopped



1/2
pound
green beans

chopped



3
each
tomatoes

chopped



6
each
cloves, whole





1
each
cinnamon stick

4 inch piece



6
each
cardamom pods

crushed



1
teaspoon
turmeric





3
each
mint sprigs

pounded OR 1/2 ts dried mint



2
cups
rice

long grained white



6
each
potatoes

chopped



2
teaspoons
salt

 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 cup of very hot water, cover & simmer until the vegetables are half-cooked.  

Add the rice, potatoes, salt & another 4-5 cups of hot water. Cover & cook for 2 minutes or until the rice is done & the water is absorbed. Garnish with the reserved onion slices