4 tbsp coconut oil
1 cup thinly slivered onions
3 bay leaves
7 curry leaves
1/4 tsp kalonji seeds
1 1/2 tbsp fresh minced ginger
2 tsp chopped green chili
1/2 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
1/2 cup long -grain brown rice
1 cup red lenthils
salt to taste
1 cup carrots cut crosswise into 1/4- inch rounds or peeled
1 medium sweet potato cut into 1- inch cubes
3 1/4 cup hot water
1/2 cup chopped tomatoes
1 cup cauliflower cut into florest about 1 inch in diameter,
1/2 cup green beans cut into 1-inch pieces
2 tbsp fresh lemon juice
handful toasted cashews and hard-cooked egg wedges
1. Heat 3 tbsp oil in a large deep and preferably nonstick pan over medium low heat.
Fry onion, stirring constantly ,until richly browned but not burnt, 7- 10 minutes.
Remove with a slotted spoon and set aside. Omit this step for a low -fat dish
2. Heat 2 tbsp oil over medium low heat. Fry bay leaves and curry leaves and kalonji
for a few seconds. Add ginger and green chili and fry until ginger is lightly browned,
about ,about a minute. Add turmeric,cumin and coriander. Stir in rice and lentils. Add
salt sugar,carrots, and water. Add tomatoes, cover ,and bring to boil. Lower the heat
slightly and simmer,covered,for 40 minutes.
3. Arrange cauliflower on top of the rice-lentil mixture; do not stir. Simmer,covered,until
cauliflower is crisp-tender,8-10 more minutes. Remove from heat and let stand covered
a few minutes. Stir in lemon juice, the browned onion and ghee. Garnish with cashews
and egg wedges. Serve hot.