Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Onions, sliced |
| 4 tablespoons | Ghee |
| 6 eaches | Chili peppers, crushed into a paste -=OR=- |
| 2 teaspoons | Cayenne |
| 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 |
| 1 teaspoon | Turmeric |
| 3 eaches | Sprigs mint, pounded -=OR=- |
| ½ teaspoon | Dried mint |
| 2 cups | Long grain white rice |
| 6 larges | Potatoes, chopped |
| 2 teaspoons | Salt |
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