The weekend is here! Try something new in your kitchen this Saturday. This delicious South African dish from Recipeland is made with rice, potatoes, green peas and hot chili peppers should be a welcome change to your taste palette. All ingredients are listed in their original names (nothing pretentious) and preparation is pretty easy and direct too.
Ingredients
| 3 | each | onions sliced |
|
| 4 | tablespoons | ghee (clarified butter) | |
| 6 | each | hot chili peppers crushed into a paste OR 2 ts cayenne |
|
| 1 | each | ginger 2 inch piece |
|
| 10 | each | garlic cloves | |
| ½ | cup | lentils dried |
|
| ½ | pound | green peas shelled |
|
| ½ | pound | carrots chopped |
|
| ½ | pound | green beans chopped |
|
| 3 | each | tomatoes chopped |
|
| 6 | each | cloves, whole | |
| 1 | each | cinnamon sticks 4 inch piece |
|
| 6 | each | cardamom pods crushed |
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| 1 | teaspoon | turmeric | |
| 3 | each | mint sprigs pounded OR 1/2 ts dried mint |
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| 2 | cups | rice long grained white |
|
| 6 | each | potatoes chopped |
|
| 2 | teaspoons | salt |
Directions
In a large, heavy skillet, fry the onions in the ghee until golden. With a slotted spoon, remove ⅓ of the slices & set aside. Add to the pot, the ginger, garlic & chili paste. Fry for 5 or 6 minutes, stirring constantly. Add the lentils, peas, carrots & beans. Reduce heat & cook for 15 minutes. Add more ghee if necessary.
Add tomatoes, spices & mint. Stir for 5 minutes. Pour in 1 cup of very hot water, cover & simmer until the vegetables are half-cooked.
Add the rice, potatoes, salt & another 4 to 5 cups of hot water. Cover & cook for 20 minutes or until the rice is done & the water is absorbed. Garnish with the reserved onion slices.
