Lentil soup

1 1/2 cup lentils, wash and drain

2 cups chicken or beef bouillon

4 cups water

1 cup chopped onion

1 cup diced celery

1 cup sliced carrots

1/2 cup chopped cabbage (optional)

1 cup grated potato

1/4 tsp nutmeg

1/2 – 3/4 tsp thyme

Salt and pepper

Boil water and add all ingredients, except salt and pepper. Cover and simmer slowly about 45 minutes until lentils and vegetables are tender. Stir occasionally. Season to taste.

 

 

Vegetable Pullao

3 cups basmati rice

1/2 cup carrots

1/2 cup cauliflower

1/2 cup french beans

1/2 cup potatoes

1/2 cup peas

2″ piece ginger

6-8 cloves garlic

7-8 green chillies

1/2 cup fresh coconut

1″ piece cinnamon

2 blades mace

6-8 pepper corns

3-4 cloves

1 tsp cumin seeds

1/2 cup oil

3 medium onions, finely chopped

Pinch of saffron dissolved in warm water

Salt

Coriander leaves, chopped

Grind ginger, garlic, green chillies and coconut to a paste. Keep aside. Boil vegetables till half done. Reserve stock. Heat ghee, add cinnamon, mace, peppercorns, cloves and cumin. Then add onions and fry till light brown. Add the ground coconut mixture and fry till oil surfaces. Add rice and fry for five minutes. Add vegetables with stock. Water should be about 1 inch above the rice. Add some more boiling water if needed. Add salt and saffron. Cover and cook. Lower the flame after 5 minutes. Cook until the water is absorbed and rice is tender. Garnish with coriander leaves. Serve hot.