Ingredients
-
1 cup basmati rice
-
1 cup assorted lentils (I use 1/3 cup each of mung, chana, masoor)
-
1/2 teaspoon turmeric powder (check the color, add more if needed till yellow)
-
4 -6 tablespoons ghee (opt for the upper limit for a richer flavor)
-
1 cinnamon stick
-
4 bay leaves
-
6 cardamom pods
-
1 onion, finely chopped
-
4 garlic cloves
-
salt, to taste
-
lemon juice
-
cilantro, to garnish
-
4 cloves
-
3 teaspoons cumin seeds
Instructions
- Rinse the rice and lentils in several changes of water, and let soak for 1-4 hours. Drain.
- Add enough water to cover the lentils and rice by 1 inch, and bring to a boil (try to remove any foam that may rise to the top during this process).
- Reduce heat and add turmeric and salt.
- Cover and let simmer on LOW heat until rice and lentils are tender, about 30mins.
- Keep checking to see if water needs replenishing, you don't want it to dry out. Stir often so it doesn't stick at the bottom.
- Keep adding water till rice is overcooked (grains no longer separate) and you have a thick porridge-like consistency. (You have to play it by ear and add water to thin the consistency or increase heat for a thicker mixture).
- In a small saucepan, heat ghee and then add the cinnamon stick, bay leaves, cloves, cardamom and cumin seeds.
- When they are fragrant and splutter, add the onion and garlic and cook till onion is softened.
- Pour this mixture into the lentil-rice mixture and stir to combine well.
- Just before serving serving, drizzle with lemon juice if desired.
- (Note: This dish is best served hot immediately. It will thicken a lot as it cools, so if you plan to reheat it, add more water as you reheat it, till it's a soupy consistency again).