Title: Geela kitchuri (vegetables with rice & lentils)
 Categories: Main dish, Indian, Bengali, Rice, Vegetables
      Yield: 6 Servings
 
  1 1/2 c  Rice
    3/4 c  Red lentils
    3/4 c  Split peas, soaked
      7 c  Boiling water
    1/2 lb Carrots, sliced
      1 sm Cauliflower, cut to florets
    1/2 lb Green beans, sliced
      2 c  Green peas, fresh or frozen
  1 1/2 tb Ginger, grated
      2 ea Green chiles, seeded &
           -- chopped
      2 ea Bay leaves
    1/4 c  Vegetable oil
    1/4 ts Turmeric
    1/4 ts Garlic powder
    1/4 ts Cayenne
  1 1/2 tb Salt
    3/4 ts Sugar
      2 ea Tomatoes, seeded & chopped
    1/4 c  Vegetable oil
      3 lg Yellow onions, thinly sliced
    1/4 c  Coconut, chopped
  1 1/4 ts Cumin, ground & roasted
  1 1/4 ts Coriander, ground & roasted
  1 1/4 ts Sambhar spice
  2 1/2 tb Cilantro, chopped
 
  Wash rice & lentils.  Place in a large pot along with the boiling
  water. Cover & return to a boil.  Add soaked split peas, carrots,
  cauliflower, beans, peas, ginger, chiles, bay leaves & oil.  Stir in
  the turmeric, garlic, cayenne, salt & sugar.  Cover & cook slowly for
  30 to 40 minutes, be careful not to allow it to burn.  This can be
  prevented by occasionally shaking the pot while it is cooking.
  
  When caulifower florets are cooked, remove them & set aside.  Stir in
  the tomatoes & conitue cooking over a low heat until the dal & the
  rice are all blended together.
  
  Heat remaining oil in a large skillet & brown the onions.  Stir in the
  coconut & add the rice & bean mixture.  Stir gently over a low heat.
  Add remaining spices & return cauliflower to mixture.  Serve hot.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"