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Ingredients
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Quantity
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Basmati rice
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1 cup
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Moong dal
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¾ cup
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Water
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8 cups
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Raw cashewnuts
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1/3 cup
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Raw almonds
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½ cup
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Coconut
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¼ cup
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Peas
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¾ cup
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Carrots
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¾ cup
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3” piece cinnamon
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1 piece
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Whole cloves
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8
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Whole red chilli
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1
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Sugar (optional)
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2 tsp
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Asafetida – yellow
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¼ tsp
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Currants or raisins
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1/3 cup
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Cumin
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1 tsp
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Black mustard seeds
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1 tsp
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Parsely or cilantro
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|
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Garam masala
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First rinse the following ingredients separately: rice, dal, almonds, cashews, coconut and currants.
Heat the water to boiling in a heavy pan.
While waiting for the water to boil, toast the almonds and cashews
in a dab of ghee. Just before nuts are toasted, add the coconut and toast all
until brown. Remove nut mixture from pan; set aside.
Next toast the cumin and black mustard seeds in a dab of ghee.
Cover pot while toasting, due to mustard seeds popping while cooking. Cook
spices for 1 to 2 minutes. Remove from pan; set aside.
When water boils, add the dal and cook for about 2 minutes. The
dal will foam up in the cooking process, so remove the foam after two minutes.
Then add the rice and all of the spices. Boil, covered, for about 1 more
minute.
Turn the fire off under the rice mixture and let sit.
Toast the carrots and peas in a dab of ghee while the rice is
sitting. The rice will be ready to have the remaining ingredients added after
the veggies are cooked. (I like to leave the carrots somewhat al dente.) Open
the pot and sprinkle garam masala over the rice and then add the cleaned
raisins, veggies, and half of the nut mixture, in that order.
Sprinkle again with garam masala. Cover and let sit for a short
time.
