Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Onions, sliced 3 lg Tomatoes, chopped
4 tb Ghee 6 ea Whole cloves
6 ea Chili peppers, crushed into 1 ea 4" piece cinnamon stick
-- a paste -=OR=- 6 ea Cardamom pods, crushed
2 ts Cayenne 1 ts Turmeric
1 ea 2" piece ginger 3 ea Sprigs mint, pounded -=OR=-
10 ea Garlic cloves 1/2 ts Dried mint
1/2 c Lentils, dried 2 c Long grain white rice
1/2 lb Green peas, shelled 6 lg Potatoes, chopped
1/2 lb Carrots, chopped 2 ts Salt
1/2 lb Green beans, chopped

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.

"The Africa News Cookbook"
Submitted By MARK SATTERLY On 12-05-94

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