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KHICHURI

5 c. water
1/2 c. Mussoor dal (red lentils)
1/2 c. moong dal
1/2 tsp. turmeric
2 T. fresh minced ginger
2 green (jalapeno or other hot) peppers
3-4 bay leaves
1/3 tsp. cayenne
1 tsp. salt
1/2 lb. carrots
1 med. cauliflower
1 c. white rice
4 plum tomatoes
2 med. onions, sliced
3/4 lb. frozen peas
1/2 tsp. cumin
1/2 tsp. coriander
ghee

Heat the water to about the boil. Rinse the dals; add to the hot
water. Simmer for a couple of minutes, and skim off any scum that
rises. When no more scum is formed, add the first group of spices.
Call this time T=0. Simmer, almost covered, stirring often, for
45 min. Meanwhile, cut carrots and cauliflower into stew-sized
pieces. Rinse the rice. At T=45 add carrots, cauliflower and rice
to dal. Saute onions. At T=60, add the tomatoes and frozen peas.
At T=75-80 add the browned onions, cumin and coriander. Mix well.
At T = 90 minutes or so, remove from heat, and serve. A little
ghee, added in on the plate, works wonders. Accompany with wedges
of lime, to be squeezed onto the khichuri (a moral imperative).

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