Split red lentil (masoor dal)
to deep fry
Sweet potato finely chopped
Carrot finely chopped
Ladyfingers (bhindi) finely chopped
Pure ghee shelled
Caraway seeds (shahi jeera)
1 inch sticks
Fresh coriander leaves chopped
Soak rice and dal in four cups of water for half an hour. Drain and set aside.
Slice one onion and chop the other. Heat sufficient oil in kadai. Deep fry sliced onion till golden brown.
Remove and drain on absorbent paper. Deep fry sweet potato, carrot and lady finger, one by one, till light golden.
Drain on absorbent paper. Heat pure ghee in pan. Add caraway seeds, peppercorns, cinnamon, cloves and bay leaf.
Add chopped onion. Sauté for half a minute and add fried onion and turmeric powder. Add rice and dal. Sauté for three to five minutes.
Add coconut milk and salt. Add sweet potato, carrot, lady finger and green peas.
Stir well and add three cups of water.
Bring to a boil, reduce heat, and cook, covered, for ten to fifteen minutes. Serve hot, garnished with coriander leaves.