3 lg. onions, sliced
4 tbsp. butter
6 chili peppers, crushed into a paste or 2 tsp. cayenne pepper
1 (2 inch) piece fresh ginger
10 cloves garlic
1/2 c. dry lentils, pre-soaked
1/2 lb. fresh green peas, shelled
1/2 lb. carrots, chopped
1/2 lb. green beans, chopped
3 lg. tomatoes, chopped
7 whole cloves
1 (4 inch) stick cinnamon
6 cardamom pods, crushed
1 tsp. turmeric
3 sprigs fresh mint or 1/2 tsp. dried mint leaves, pounded
2 c. long grain white rice (basmati is a good choice), uncooked
6 lg. potatoes, chopped into lg. chunks
1-2 tsp. salt
Yogurt

In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside.

Add to the pot the ginger, garlic and chili paste, and fry for 5 or 6 minutes, stirring constantly. Then add the lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter, or a bit of oil, if necessary.

Add tomatoes, spices and mint, and stir for 5 minutes. Then pour in about a cup of hot water, cover, and simmer until vegetables are about half cooked. Add rice, potatoes, salt, and another 4-5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed.

To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce. Serves 4-6.