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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: South Indian Masala Rice   
    Categories: Indian, Rice   
         Yield: 4 Servings   
       
         2 c  Rice   
       1/2 c  Carrots; chopped   
       1/2 c  Green beans; chopped   
         1 c  Lentils   
       1/4 c  Pumpkin; chopped   
       1/2 c  Fresh peas   
         1    Onion; chopped   
         1 ts Serrano; chopped   
         1 ts Garam masala   
         1 ts Coriander powder   
       1/2    Td Fenugreek powder   
         1 ts Turmeric   
         1 c  Tomato juice   
         1 tb Lemon juice   
         2 tb Ghee   
         5 c  Water   
         2 ts Salt   
              Cilantro; for garnish   
       
     Clean and wash rice and lentils; drain them very well, so that no   
     water remains. Heat 1 tb ghee in pressure cooker and saute the onion   
     and serrano. Add coriander and fenugreek powders and stir well. Add   
     the rice and lentils and stir fry for 2 minutes. Stir in 4 cups   
     water, salt, and turmeric. Cover and cook for 2 minutes after   
     bringing to maximum pressure. Remove from heat and allow to cool for   
          10    minutes before removing lid.   
        
     In the meantime, cook the vegetables in 1 cup water in a separate pan,   
     covered. Keep the cooking water from the vegetables aside to use   
     later in soups. In another large pan, heat remaining 1 tb ghee and   
     stir in the garam masala. Then add the rice-lentil mixture,   
     vegetables, tomato juice, and lemon juice. Mix well and cover with a   
     tight-fitting lid. Place on low heat for about 3 minutes. Remove from   
     the heat, sprinkle with cilantro leaves, and serve.   
        
     Recipe by The Taste Divine by Vanamali, 1993   
       
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