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Ingredientes
- 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 possibly frzn
- 1 1/2 Tbsp. Ginger, grated
- 2 x Green chiles, seeded & minced
- 2 x Bay leaves
- 1/4 c. Vegetable oil
- 1/4 tsp Turmeric
- 1/4 tsp Garlic pwdr
- 1/4 tsp Cayenne
- 1 1/2 Tbsp. Salt
- 3/4 tsp Sugar
- 2 x Tomatoes, seeded & minced
- 1/4 c. Vegetable oil
- 3 lrg Yellow onions, thinly sliced
- 1/4 c. Coconut, minced
- 1 1/4 tsp Cumin, grnd & roasted
- 1 1/4 tsp Coriander, grnd & roasted
- 1 1/4 tsp Sambhar spice
- 2 1/2 Tbsp. Cilantro, minced
Direcciones
- Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add in 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 min, 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 till the dal & the rice are all blended together.
- Heat remaining oil in a large skillet & brown the onions. Stir in the coconut & add in the rice & bean mix. Stir gently over a low heat.
- Add in remaining spices & return cauliflower to mix. Serve warm.
- Pranati Sen Gupta, "The Art of Indian Cuisine"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 592g | |
| Recipe makes 6 servings | |
| Calories 623 | |
| Calories from Fat 179 | 29% |
| Total Fat 20.36g | 25% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 1799mg | 75% |
| Potassium 1043mg | 30% |
| Total Carbs 90.81g | 24% |
| Dietary Fiber 21.9g | 73% |
| Sugars 9.63g | 6% |
| Protein 21.01g | 34% |
