Curried Rice and Veggies

Ingredients

• 2 cups basmati rice (white or brown) or any rice
  
• 1/4 cup toor dal (split red lentils)
• 1 1/4 cups beans, cut into 1-inch thin strips (julienned)
• 1 1/4 cups carrots, cut into 1-inch thin strips
• 2 cups tomatoes, halved and thinly sliced
• 2 tbsp cilantro (coriander leaves) finely chopped
  
• Salt to taste

For Seasoning

• 4 tsp vegetable oil
• 1 tsp cumin seeds (rai)
• 1 bay leaf
• 1 tsp curry powder or garam masala powder
• 1 tsp dhania-jeera powder (coriander-cumin)
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
  
• 1 tsp black pepper powder
  

Preparation

1. Wash the basmati rice and soak in a little water for 15 minutes.
   
   
2. Wash and saok the toor dal in a little water for 15 minutes.
   
   
3. Heat the oil in a large saucepan or stockpot. Add the cumin seeds and fry until golden. Add the bay leaf and fry for a few seconds. Reduce the heat to low.
   
   
4. Add the garam masala, turmeric, dhania-jeera, red chilli and black pepper powders for a few seconds until the raw flavor is gone.
   
   
5. Add the veggies and saute for 2 minutes.
   
   
6. Drain the rice and dal and measure and add 5 cups of water. Add the dal and and bring to a boil on medium heat.
   
   
7. Reduce the heat to simmer and add the rice. Cover and cook the curried rice and veggies for 20 minutes until the rice is cooked and all the water has been absorbed.
   
   
8. Garnish the curried rice and veggies with cilantro and serve hot with yogurt or raita of your choice.

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