Instructions:

Yield: 6 servings

1 1/2 cup Rice
3/4 cup Red lentils
3/4 cup Split peas, soaked
7 cup Boiling water
1/2 lb Carrots, sliced
1 sm Cauliflower, cut to florets
1/2 lb Green beans, sliced
2 cup Green peas, fresh or frozen
1 1/2 tbsp Ginger, grated
2 ea Green chiles, seeded & chopped
2 ea Bay leaves
1/4 cup Vegetable oil
1/4 tsp Turmeric
1/4 tsp Garlic powder
1/4 tsp Cayenne
1 1/2 tbsp Salt
3/4 tsp Sugar
2 ea Tomatoes, seeded & chopped
1/4 cup Vegetable oil
3 lg Yellow onions, thinly sliced
1/4 cup Coconut, chopped
1 1/4 tsp Cumin, ground & roasted
1 1/4 tsp Coriander, ground & roasted
1 1/4 tsp Sambhar spice
2 1/2 tbsp Cilantro, chopped

Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add 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 minutes, 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 until the dal & the rice are all blended together.

Heat remaining oil in a large skillet & brown the onions. Stir in the coconut & add the rice & bean mixture. Stir gently over a low heat. Add remaining spices & return cauliflower to mixture. Serve hot.