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.