~~OM~~

Serves:4-6

Ingredients

• 1 Kaliflower washed, dried and chopped into 2x3/4x3/4-inches
• 2 Potatoes chopped into 2 inch pieces
• 2 Carrots chopped into 1 inch pieces
• 1 Sweet Potato cut into 1 inch pieces
• 3/4 cup Frozen Green Peas
• 2 Medium-sized Tomatoes chopped into 8 pieces
• 1 tblsp. minced green chillis
• 1/4 Cup Grated Ginger
• 2 Tblsp. Salt
• 1 Tsp. Tumeric Powder
• 3 Tsp. Coriander Powder
• 3 Tsp Cumin Powder
• 2 Tblsp. Panch Puran (5 seeds mixed together)
• 1/3-1/2 Tsp. Hing (Asafetida Powder)
• 2 Tblsp. Ghee
• Up to 2 1/2 Teaspoons Salt
• 1 cup Basmati Rice
• 1 cup Mung Dahl (lightly dry-fry the Mung Dahl first and then wash)
• 8 cups Water (approximately)
• 2 Tblsp. Ghee

Steps

1. Wash and drain rice
2. Lightly dry fry the mung dahl until it turns a golden brown in color. Then spread out on a flat dish and remove any small stones. Wash and drain dahl.
3. Melt ghee in heavy 4-5 quart/liter nonstick saucepan over high heat. When it is hot but not smoking stir in the 5 seeds, ginger, and chili. Fry until the seeds turn browm(they will darken in seconds).
4. Quickly add the asafetida. After a few seconds stir in the rice and dahl. Fry for about 1 minute.
5. Pour in the water.
6. Add the vegetables except for the kaliflower.
7. Add tumeric, cumin, coriander powder and salt.
8. Bring the water to a full boil over high heat.
9. Reduce the heat to low. Stir occasionally.
10. When the vegetables are half cooked add the kaliflower.
11. Add the peas during the last 5 minutes.