• One cup rice, washed and soaked for half an hour

• One fresh tomato, finely chopped

• One small onion, sliced lengthwise

• 250 gms. Potatoes, peeled and quartered

• 100 gms. pigeon peas, tinned or frozen

• Half a cup of vegetable/ salad oil

• Coconut cream from one small coconut

• Two sticks cinnamon

• Two pods cardamom

• Two cloves

• One teaspoon cumin seeds

• Half teaspoon garlic paste

• Four whole green chillies

• One teaspoon coriander/ cumin powder

• Half teaspoon turmeric

• Salt to taste

• Coriander leaves to garnish

Preparation and cooking time: approx. 55 minutes

.

METHOD:

1. Heat the oil in a saucepan

2. Add the cardamom, cinnamon sticks cloves and cumin seeds and cover with

3. a lid

4. When they splutter add the onions and fry to a light brown colour

5. Add tomato, garlic, turmeric, green chillies, salt and coriander/ cumin

6. powder

7. Fry for five minutes and add the pigeon peas and potatoes. Cook until

8. oil oozes out.

9. Add coconut cream dissolved in one and a quarter cups of hot water, Mix

10. well

11. Bring to the boil and add the drained rice.

12. Mix well and cook on high heat for five minutes

13. Simmer on low heat until the rice is cooked arid liquid is absorbed

14. Garnish with coriander leaves before saving.

NB: You can use black-eyed peas (chora) instead of pigeon peas.