Rice With Lentils (Kitcheree) Recipe

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Time

0:35 - 0:15

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3871

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Submited by

naila from Karachi

Ingredients

8 oz. rice
4 oz. yellow moong dhal
1½ oz. butter
1 onion, chopped
½ teaspoon crushed garlic
½ -inch fresh root ginger, finely sliced
4 cloves
2-inch stick of cinnamon
4 cardamoms
½ teaspoon peppercorns
1 teaspoon turmeric powder
salt to taste
2 tablespoons milk
FOR THE GARNISH
Slices of hard-boiled egg fried onion slices

Method

Mix the rice and dhal together, wash thoroughly and soak in fresh water for one hour. Meanwhile, fry the onion, garlic, ginger and other spices, ex¬cept the turmeric and salt in the butter, until the onions are tender. Drain the rice and dhal and add to the onion. Sprinkle with turmeric and salt and toss lightly. Cook very gently for five minutes. Add boiling water to come 5 inch above the rice. Cover the pan with a tightly fitting lid and simmer gently until all the moisture is absorbed and the rice cooked. Before serving, sprinkle the rice with milk. Garnish with egg and onion slices.

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