MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: South Indian Masala Rice
Categories: Indian, Rice
Yield: 4 Servings

2 c Rice
1/2 c Carrots; chopped
1/2 c Green beans; chopped
1 c Lentils
1/4 c Pumpkin; chopped
1/2 c Fresh peas
1 Onion; chopped
1 ts Serrano; chopped
1 ts Garam masala
1 ts Coriander powder
1/2 Td Fenugreek powder
1 ts Turmeric
1 c Tomato juice
1 tb Lemon juice
2 tb Ghee
5 c Water
2 ts Salt
Cilantro; for garnish

Clean and wash rice and lentils; drain them very well, so that no
water remains. Heat 1 tb ghee in pressure cooker and saute the onion
and serrano. Add coriander and fenugreek powders and stir well. Add
the rice and lentils and stir fry for 2 minutes. Stir in 4 cups
water, salt, and turmeric. Cover and cook for 2 minutes after
bringing to maximum pressure. Remove from heat and allow to cool for
10 minutes before removing lid.

In the meantime, cook the vegetables in 1 cup water in a separate pan,
covered. Keep the cooking water from the vegetables aside to use
later in soups. In another large pan, heat remaining 1 tb ghee and
stir in the garam masala. Then add the rice-lentil mixture,
vegetables, tomato juice, and lemon juice. Mix well and cover with a
tight-fitting lid. Place on low heat for about 3 minutes. Remove from
the heat, sprinkle with cilantro leaves, and serve.

Recipe by The Taste Divine by Vanamali, 1993

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