Geela kitchuri (vegetables with rice & lentils)

6 servings

Ingredients

Quantity Ingredient
1½ cup Rice
¾ cup Red lentils
¾ cup Split peas, soaked
7 cups Boiling water
½ pounds Carrots, sliced
1 small Cauliflower, cut to florets
½ pounds Green beans, sliced
2 cups Green peas, fresh or frozen
1½ tablespoon Ginger, grated
2 eaches Green chiles, seeded & chopped
2 eaches Bay leaves
¼ cup Vegetable oil
¼ teaspoon Turmeric
¼ teaspoon Garlic powder
¼ teaspoon Cayenne
1½ tablespoon Salt
¾ teaspoon Sugar
2 eaches Tomatoes, seeded & chopped
¼ cup Vegetable oil
3 larges Yellow onions, thinly sliced
¼ cup Coconut, chopped
1¼ teaspoon Cumin, ground & roasted
1¼ teaspoon Coriander, ground & roasted
1¼ teaspoon Sambhar spice
2½ tablespoon Cilantro, chopped

Directions

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" * CROSSPOSTED Submitted By INTERCOOK On 10-09-95

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