Loosely adapted form Hare Krishna Book of Vegetarian Cooking
1/2 cup mung dal
1/4 channa dal
1/4 toor dal
1 1/2 cup basmatic rice
1/2 cauliflower, cut into small flowerets
1/2 cup carrot, cubed
10 french beans, cut into 1/2 inch long
a handful of spinach
3 Tbsp olive oil or ghee
2 tsp cumin seeds
8 cherry tomatoes
2 green chilies, minced
2 tsp ginger, minced
1 tsp ground cumin
1/2 tsp asofetida
4 cups water
1/ 1/2 tsp turmeric
2 potatoes, cubed
1/2 Tbsp whole black pepper
2 Tbsp butter
Wash and soak the dals for about 1 hour. Wash the rice drain and set it aside.
In a pot cook the dal in 2 cups of water for about 15 minutes until slightly soft. Set it aside.
Heat ghee or olive oil and fry the cumin seeds, chilies and ginger and the whole black pepper. After a minute, toss the ground cumin and asofetida.
Add the diced potatoes and cauliflower, beans and cook for about 4 to 5 minutes. Add the rice and dal and liquid and stir to combine. Add salt, turmeric and tomatoes and the remaining water. Bring to a boil and reduce heat to low and cook with the pot partially covered for 30 to 40 minutes.
Stir the rice from sticking to the bottom of the pot once or twice. Once the rice and dal are cooked, add the spinach put some butter on top and simmer over low heat until the grains have absorbed all the liquid.
Serve with lemon and thick cilantro chutney.