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    Rice and Lentils


    Source of Recipe


    Marla

    List of Ingredients




    Rice and Lentils


    1 1/2 cups long-grain rice, preferably basmati
    1 cup red lentils
    2 tablespoons ghee or oil
    2 medium-sized onions, finely sliced
    1 cinnamon quill
    5 whole green cardamom pods, bruised
    5 whole cloves
    few whole black peppercorns
    3 1/2 cups of hot water
    2 teaspoons salt

    Recipe




    Wash the rice and drain well for at least 30 minutes. Wash the lentils well and drain thoroughly.

    Heat the ghee in a saucepan and fry the onions on medium heat until golden brown. Remove and reserve two-thirds of the fried onion for garnishing the finished dish.

    Add the rice, lentils and whole spices to the onions in the pan and fry, stirring, for 2-3 minutes. Add the hot water and salt, bring to the boil, then cover and cook on low heat for 15 minutes without lifting the lid. Turn off the heat and leave the pan covered for a further 10 minutes. Fluff the rice with a fork, remove the whole spices and serve the kitchri garnished with fried onion and accompanied by fruit chutney and a bowl of thick yoghurt or diced cucumber

    source is Mai

 

 

 


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