HKC 3.8: KITRI

Wash rice and dahl very thoroughly. Place in large-sized pot with tight cover and add water. Bring to a boil. Add salt and spices. Cut cauliflower in large flowerettes, or cut cabbage in large pieces. Cut potato in 1 1/2" chunks; remove strings from string beans and snap into 2" pieces. Add vegetables immediately or after kitri has been simmering on a medium flame, covered for 1/2 hour, for more crisp vegetables. Stir once or twice, but not too often. Frequent stirring makes the kitri too mushy. Cook on low-medium flame until it is well cooked and the vegetables are very tender. Add butter and stir lightly. Offer to Krsna.