Dish of rice, vegetables and gave (kichri)

1 cup (200 grams) mung-dala or conventional peas, or entire Mung beans, 1 1 / 2 cups (250 grams) of rice with long or medium grain, 1 / 2 head cauliflowers, washed and divided by the inflorescence, 3 Art . liter. lard or vegetable oil, 2 ch.l. seeds kumina, 4 medium tomatoes, cut in the quarter, 2 pod acute fresh pepper, peeled and cut from the seeds, 2 ch.l. natertogo fresh ginger (or 1 ch.l. dry ground ginger), 1 ch.l. kumina beans, 1 / 2 ch.l. asafetidy, 7 cups (1.6 liters) of water, 2 ch.l. salt 2 ch.l. turmeric, 4 medium-sized potato, peeled and cut in cubes, 3 st.l. lemon juice, 2 st.l. butter, 1 / 2 ch.l. ground black pepper
Pereberite flush and gave it together with the rice. Give liquid water. Meantime, wash and chop vegetables. Heat ghee or oil in the vegetation with thick-bottomed pot, and fry kumina seeds, pepper and ginger. After a minute there Drop beans and asafetidu Kumin. Even a few seconds, add sliced potatoes and cauliflowers heads. Stir vegetables spoon 4-5 min until they are brown pyatnyshkami filled. Now add the drained rice and gave and stir one minute, stirring. Coconut water. Add salt, turmeric and tomatoes and bring to the boil on high fire. Reduce the fire and surname pot lid, brew 30-40 min (if you use a whole mung beans, brew a bit longer, and if peas-less), will not be given until soft and not fully svaritsya. Before that, toss once or twice that figure does not prilipal pans to the bottom. Finally diluted lemon juice to kichri, sbryznite top oil and butter in a weak brew-fire until all the liquid is not vpitaetsya. Remember pepper and black pepper with caution, but quickly toss the finished dish. If you use brown rice, brew for 20 minutes longer.

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