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| 3 | each | onions | sliced |
| 4 | tablespoons | ghee (clarified butter) | |
| 6 | each | hot chili peppers | crushed into a paste OR 2 ts cayenne |
| 1 | each | ginger | 2 inch piece |
| 10 | each | garlic cloves | |
| 1/2 | cup | lentils | dried |
| 1/2 | pound | green peas | shelled |
| 1/2 | pound | carrots | chopped |
| 1/2 | pound | green beans | chopped |
| 3 | each | tomatoes | chopped |
| 6 | each | cloves, whole | |
| 1 | each | cinnamon stick | 4 inch piece |
| 6 | each | cardamom pods | crushed |
| 1 | teaspoon | turmeric | |
| 3 | each | mint sprigs | pounded OR 1/2 ts dried mint |
| 2 | cups | rice | long grained white |
| 6 | each | potatoes | chopped |
| 2 | teaspoons | salt |
In a large, heavy skillet, fry the onions in the ghee until golden. With a slotted spoon, remove 1/3 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.
Delicious! I use olive oil. Didn't find ingredients hard to locate. Should be available in most supermarkets.
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It's so hard to find ingredients for this recipie!!!
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| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1012mg | 42% |
| Total Carbohydrate 117.0g | 39% |
| Dietary Fiber 16.0g | 62% |
| Sugars 10.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 168% | Vitamin C | 71% | |
| Calcium | 14% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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The holidays are here again and that means cocktail parties and formal dinners. Either way that means appetizers. Welcome to the second edition of ...
I like to add a clove of garlic to the butter (actually I use olive oil) and use very old Canadian cheese for more bite then fry for a long time (20 minutes) at lower temperature for a super incredible crispy crust. Sometimes will add a slice of ham and chopped scallions (green onions). Serve it sliced on the diagonal with some ketchup for dipping. The crusty garlic on the outside really turns grilled cheese into something special.
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