Ingredients

• 1 - medium green bell pepper
• 1 - medium red bell pepper
• 1/4 - small cabbage
• 2 - medium potatoes
• 1 - large carrot
• 2 - plum tomatoes
• 1 cup - frozen corn kernels
• 1/2 cup - frozen lima beans
• 1 cup - cooked chickpeas (Kabuli channa)
• 1/2 cup - French beans
• 2 - large onions
• 2 tbsp - oil
• 2 cups - basmati rice
• 1 tsp - cumin seeds
• 1 tsp - mustard seeds
• Salt - to taste

How to Make Spicy Vegetable and Lentils Pulao

• Wash rice well, drain and set aside.
• Cut all vegetables into even sizes. Slice the onions very thin.
• Heat oil in a kadai, add cumin and mustard. When they splutter, add the onions and fry till golden.
• Then add vegetables, including the frozen ones - except the tomatoes - and fry for 2 mins.
• Add just enough water to cover the vegetables and boil till cooked 3/4 way through.
• Add the rice, 2 cups water, let it come to a boil.
• Add the tomatoes and cooked chickpeas, reduce heat. Cover and cook on a low heat for 10-15 mins.
• Serve hot, garnished with coriander leaves.