Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Rice
3/4 c Red lentils
3/4 c Split peas, soaked
7 c Boiling water
1/2 lb Carrots, sliced
1 sm Cauliflower, cut to florets
1/2 lb Green beans, sliced
2 c Green peas, fresh or frozen
1 1/2 tb Ginger, grated
2 ea Green chiles, seeded
-- chopped
2 ea Bay leaves
1/4 c Vegetable oil
1/4 ts Turmeric
1/4 ts Garlic powder
1/4 ts Cayenne
1 1/2 tb Salt
3/4 ts Sugar
2 ea Tomatoes, seeded chopped
1/4 c Vegetable oil
3 lg Yellow onions, thinly sliced
1/4 c Coconut, chopped
1 1/4 ts Cumin, ground roasted
1 1/4 ts Coriander, ground roasted
1 1/4 ts Sambhar spice
2 1/2 tb Cilantro, chopped

Wash rice lentils. Place in a large pot along with the boiling
water. Cover return to a boil. Add soaked split peas, carrots,
cauliflower, beans, peas, ginger, chiles, bay leaves oil. Stir in
the turmeric, garlic, cayenne, salt sugar. Cover cook slowly for
30 to 40 minutes, be careful not to allow it to burn. This can be
prevented by occasionally shaking the pot while it is cooking.

When caulifower florets are cooked, remove them set aside. Stir in
the tomatoes conitue cooking over a low heat until the dal the
rice are all blended together.

Heat remaining oil in a large skillet brown the onions. Stir in the
coconut add the rice bean mixture. Stir gently over a low heat.
Add remaining spices return cauliflower to mixture. Serve hot.

Pranati Sen Gupta, "The Art of Indian Cuisine"

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