Ingredients
- 10 garlic (cloves)
- 6 chili peppers
- 6 potatoes
- 6 cardamom pods
- 3 onions
- 3 tomatoes
- 3 sprigs mint
- 1 ginger
- 1 cinnamon stick
- 1/2 lentils
- 240 gr long rice (grain white)
- 190 gr green peas
- 130 gr green beans
- 120 gr carrots
- 50 gr ghee
- 6 gr salt
- 4 gr cayenne
- 3 gr turmeric
- 1 gr mint (dried)
In a large, heavy skillet, fry the onions in the ghee until golden. With a slotted spoon, remove one third 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 20 minutes or until the rice is done & the water is absorbed. Garnish with the reserved onion slices.
