Rice and peas, wash and leave to drain. I must say, the measuring Cup I have an ordinary Soviet faceted. At the first step is known, why not "Kichri" and "based On..." the original recipe uses peas, mung-dal (known to us as "mash").

Finely chop hot peppers and garlic. In the Vedic cuisine does not use garlic, onion and vinegar. Garlic replaces the spice asafoetida (asafetida). But we're not in India, asafetida - rare, so good old garlic :)

My husband does not like cauliflower. In order not to deprive the dish of flavors, took a regular white. Bit. Potatoes cut into medium cubes, cabbage - medium-sized. If cauliflower - broken down into small Kocheshkov.

Heated in a cauldron (as seen in the photo, I have deserved) vegetable oil, fry cumin, pepper and ginger. Fresh ginger can be replaced with 0.25 teaspoon ground dry ginger. I always have cumin at home (in case pilaf), but then - Oh Woe is me! - was not. Came to the aid of ready-mix for pilaf. In a minute after the start of frying add the garlic. Or asfoetida if suddenly You have it found.

Immediately add the potatoes and cabbage. Fry, stirring, for 5 minutes. Add the mixture of rice and peas, fry for 1 minute, without ceasing to interfere.

Cut tomatoes, like potatoes.

Pour into the dish water, salt, add the tomatoes and bring to a boil over high heat. Reduce the fire and cook under the cover for 30 - 40 minutes (orientirueshsya on the peas need to cook, but has not lost form). Can a couple of times to mix well so that the rice doesn't burn. Squeeze on top juice of a lemon, put sliced into plates of butter and wait until all the liquid has evaporated. Season with black pepper and gently stir.

Vooot what happened. You can try :).

PS I was wondering: if you reduce the amount of spices and to eliminate the ginger, it'll be so good great FOOD :))) p. P. S. the Recipe from the book "Vedic culinary arts". Once it's done (for no other word) that book my friend the hare Krishnas in the train. He gave it to me. Here, master :)