Ingredients 3 each onions, sliced 4 tablespoon ghee 6 each chili peppers, crushed into a paste OR 2 ts cayenne 1 each ginger, 2 inch piece 10 each garlic cloves 1/2 cup lentils, dried 1/2 pound green peas, shelled 1/2 pound carrots, chopped 1/2 pound green beans, chopped 3 each tomatoes, chopped 6 each whole cloves 1 each cinnamon stick, 4 inch piece 6 each cardamom pods, crushed 1 teaspoon turmeric 3 each sprigs mint, pounded OR 1/2 ts dried mint 2 cup long grain white rice 6 each potatoes, chopped 2 teaspoon salt Directions: In a large, heavy skillet, fry the onions in the ghee until golden. With a slotted spoon, remove 1/3 of the slices & set aside. Add to the pot, the ginger, garlic & chili paste. Fry for 5 or 6 minutes, stirring constantly. Add the lentils, peas, carrots & beans. Reduce heat & cook for 15 minutes. Add more ghee if necessary. Add tomatoes, spices & mint. Stir for 5 minutes. Pour in 1 cup of very hot water, cover & simmer until the vegetables are half-cooked. Add the rice, potatoes, salt & another 4-5 cups of hot water. Cover & cook for 20 minutes or until the rice is done & the water is absorbed. Garnish with the reserved onion slices.