|3 larges||Onions, sliced|
|6 eaches||Chili peppers, crushed into a paste -=OR=-|
|1 each||2" piece ginger|
|10 eaches||Garlic cloves|
|½ cup||Lentils, dried|
|½ pounds||Green peas, shelled|
|½ pounds||Carrots, chopped|
|½ pounds||Green beans, chopped|
|3 larges||Tomatoes, chopped|
|6 eaches||Whole cloves|
|1 each||4" piece cinnamon stick|
|6 eaches||Cardamom pods, crushed|
|3 eaches||Sprigs mint, pounded -=OR=-|
|½ teaspoon||Dried mint|
|2 cups||Long grain white rice|
|6 larges||Potatoes, chopped|
In a large, heavy skillet, fry the onions in the ghee until golden.
With a slotted spoon, remove ⅓ 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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