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Spiced Rice with Pigeon Peas
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| 3 tblsp | oil |
| 1/2 tsp | mustard seeds |
| 1 tsp | cumin seeds |
| 1/4 tsp | fenugreek seeds |
| 1/2 tsp | scraped ginger |
| 1 | fresh green chilies, slit or dried red chili peppers |
| 10-15 | red shallot |
| 2 | tomato, finely chopped |
| 1 c | cut vegetables, (potato, carrot, peas, beans, eggplant) |
| 1/2 | green pepper, chopped, (optional) |
| 1 c | raw rice |
| 3 c | water |
| 1/4 c | pigeon peas or green gram |
| 2 tsp | sambar powder |
| 1 tsp | coriander powder |
| 1/2 tsp | turmeric powder |
| Salt |
1. Heat oil, add mustard seeds, cumin, fenugreek, green chiles and ginger.
2. Add whole shallots. Saute until translucent.
3. Add tomatoes.
4. Add all vegetables and powder spices. Cook until raw smell disipates.
5. Add rice, green gram, water and salt.
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