Beans fry

Ingredients
2 tablespoons               Ghee or vegetable oil
8 nos.                           Green Cardamom pods
8 to 10                         Cloves
1 inch stick                  Cinnamon
1 medium                    Onion (peeled & grated)
3                                  Green chillies (slit lengthwise)
1 teaspoon                   Turmeric powder
½ cup                           Potato, peeled and diced
½ cup                           Carrots,            peeled and diced
1 cup                           Fresh or frozen peas (thawed)
1 cup                           Basmati rice (rinsed twice and soaked for 45 minutes)
½ cup                           Split pigeon peas/ Toor dal (rinsed twice and soaked for 30 minutes)
3 cups                          Water
to taste                         Salt

Method:

1. Heat the ghee or oil over medium heat in a medium pot with a lid. Add the cardamom pods, cloves, cinnamon, onion, chillies and turmeric powder and cook, stirring, until fragrant, for about a minute.
2. Add the potatoes, carrots and peas and sauté for a minute.
3. Add the rice, lentils and salt and stir continuously for 3-4 minutes until well mixed.
4. Add the water, bring to a boil, and then reduce the heat to low. Cover and cook until the mixture has a thick, risotto-like consistency, about 15-20 minutes.
5. Serve hot.

Sandwich recipe

Boil two medium size potatoes,one carrot, soaked overnight kidney beans, green peas, black head beans
Prepare paste of 4 green chillies,  ginger and garlic.
Smash the boiled ingrediants and add a tp garam masala, tp channa masala, half tp chilly powder, a tp of zeera powder, tp soya sauce, a tp green chilly sauce,a tp tomato sauce, one chopped onion, paste prepared and salt to taste.
Take bread slices, smear it with ghee, add the mixture between two slices and keep it in the sandwich maker. After 5-7 minutes, remove it and serve hot along with tomato sauce.