Geela kitchuri (vegetables with rice & lentil
Yield: 6 Servings
Ingredients:
- 1 1/2 c Rice
- 3/4 c Red lentils
- 3/4 c Split peas soaked
- 7 c Boiling water
- 1/2 lb Carrots sliced
- 1 sm Cauliflower cut to florets
- 1/2 lb Green beans sliced
- 2 c Green peas fresh or frozen
- 1 1/2 tb Ginger grated
- 2 ea Green chiles seeded & -- chopped
- 2 ea Bay leaves
- 1/4 c Vegetable oil
- 1/4 ts Turmeric
- 1/4 ts Garlic powder
- 1/4 ts Cayenne
- 1 1/2 tb Salt
- 3/4 ts Sugar
- 2 ea Tomatoes seeded & chopped
- 1/4 c Vegetable oil
- 3 lg Yellow onions thinly sliced
- 1/4 c Coconut chopped
- 1 1/4 ts Cumin ground & roasted
- 1 1/4 ts Coriander ground & roasted
- 1 1/4 ts Sambhar spice
- 2 1/2 tb Cilantro
Instructions:
chopped 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
