was the favored chili in original recipe).
tablespoons chopped or diced ginger.
teaspoon yellow asafoetida (aka hing, in India).
small cauliflower (about 14 ounced cut up into
to 6 cups of water.
cup of cooked green peas
teaspoon of salt
tablespoon of butter
the cauliflower and break it into small flowerets. Rinse it off and
set it aside. Also rinse a cup of rice and 1/3 cup of whole mung
beans (which look like peas).In
a large saucepan, 4 quarts or larger, heat 3 tablespoons of a
favorite oil, canola, safflower, or the famous Indian Ghee. After it
warms, toast 1/3 cup of raw cashews, just let them get a “golden”
brown. Remove the cashews and add 2 teaspoons of cumin seed, and let
it toast until it is golden brown, after that you add 2 tablespoons
of freshly chopped or diced ginger, then add the 1 tablespoon of hot
green chilis, sauté for a few seconds, then add teaspoons each of
asafoetida and turmeric.
you have a kind of sauce. You add the cauliflower flowerets and stir
making sure they are covered in the mixture. Then add the rice and
mung beans with the cauliflower and spices and stir for one minute.
everything is mixed up and covered with the sauce add 5 to 6 cups of
water and bring it to a boil. Lower the flame and let it simmer in a
partially covered pot for about 30-40 minutes.
your pot is simmering on low do this. Chop a cups worth of tomatos,
add 2/3 cup of a can green peas, 1 teaspoon of salt, 1 tablespoon of
butter or margarine and some fresh chopped cilantro if you choose,
together in a bowl with the toasted cashews.
the cauliflower, rice and mung beans are done (don’t let it get too
dry, if so add water) fold the bowl of cashews, salt, tomatoes, peas,
and butter or margarine into the recipe. Let it warm so the new
ingredients are hot, then you may turn off the stove.