-
1
First rinse the following ingredients separately: rice, dal, almonds, cashews, coconut and currants.
-
2
In a heavy pan, heat the water to boiling.
-
3
While waiting for the water to boil, toast the almonds and cashews in a dab of ghee.
-
4
Just before nuts are toasted, add the coconut and toast all until brown.
-
5
Remove nut mixture from pan; set aside.
-
6
Next toast the cumin and black mustard seeds in a dab of ghee.
-
7
Cover pot while toasting, due to mustard seeds popping while cooking.
-
8
Cook spices for 1 to 2 minutes.
-
9
Remove from pan; set aside.
-
10
When water boils, add the dal and cook for about 2 minutes.
-
11
The dal will foam up in the cooking process, so remove the foam after two minutes.
-
12
Then add the rice and all of the spices.
-
13
Boil, covered, for about 1 more minute.
-
14
Turn the fire off under the rice mixture and let sit.
-
15
Toast the carrots and peas in a dab of ghee while the rice is sitting.
-
16
The rice will be ready to have the remaining ingredients added after the veggies are cooked.
-
17
(I like to leave the carrots somewhat al dente.)
-
18
Open the pot and sprinkle garam masala over the rice and then add the cleaned raisins, veggies, and half of the nut mixture, in that order.
-
19
Sprinkle again with garam masala.
-
20
Cover and let sit for a short time.
-
21
Transfer the rice to a large bowl and stir the dish until all ingredients are completely blended.
-
22
Sprinkle some more garam masala for looks and add the remaining nuts for a garnish.
