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[Based on 2 users]
Author vahchef Yield No Value
Published Aug 22, 2007 Cooking Time 1 hour
Recipe Type Rices Preparation Time 30 min
Ingredient Peas Standing Time 1 hour


Ingredient Name Quantity Unit
Peas 1 Cup
Asafoetida A 1 Pinch
Cumin Seeds 1 Teaspoons
Carrots Chopped 1/2 Cup
Ghee 2 Tablespoons
French Beans Chopped 1/2 Cup
Cauliflower Florets 1 Cup
Green Gram Divide (moong Dal) 1/2 Cup
Water 4 Cup
Turmeric Powder 1/2 Teaspoons
Rice 1 Cup


  • Wash rice and dal together.
  • Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.
  • Mix in rice and turmeric powder and continue to stir fry for 2 minutes.
  • Mix in 4 cup of boiling water and salt.
  • Cover and stir fry on low heat up till done.
  • Serve with pure ghee.
Posted Aug 22, 2007

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Michael Reinecker Jan 8, 2011
Despite the cumin seed issue, the dish was wonderful. I added more Turmeric spice and for me it was great.
Addendum: I am so glad I found this website. I love Indian dishes as well as learning them. I make a delightful curry that I found years ago in a Yogi cookbook. Thank you!

Michael Reinecker Jan 8, 2011
I found this recipe on another cooking website and I bought the cumin seed at a local Indian food Grocery. I need to know what the word Crackle means when preparing the dish, I wonder if I cooked the cumin too long. I am cooking on an electric range top which I beleive makes all the difference. Question, should I wait until the first cumin seeds start to "pop" or should they be all gathering and simmering together or is that too long? Thank You Very Much!

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