Kitchri
Ingredients:
225 g / 8 oz basmati rice
30 g/1 oz ghee or 2 tbsp vegetable or groundnut oil
1 large onion, finely chopped
250 g/9 oz red split lentils (masoor dhall, rinsed
2 tsp garam masala
1 1/2 tsp salt, or to taste
pinch of ground asafoetida
850 ml water
2 tbsp chopped fresh coriander
chapatis and raita, to serve
Method:
1.Rinse the basmati rice in several changes of water until the water runs clear, then leave to soak for 30 minutes. Drain and set aside until ready to cook.
2. Melt the ghee in a flameproof casserole or large saucepan with a tight-fitting lid over a medium—high heat. Add the onion and fry for 5-8 minutes, stirring frequently, until golden, but not brown.
3. Stir in the rice and lentils along with the garam masala, salt and asafoetida, and stir for 2 minutes. Pour in the water and bring to the boil, stirring.
4. Reduce the heat to as low as possible and cover the pan tightly. Simmer without lifting the lid for 20 minutes, until the grains are tender and the liquid is absorbed. Re-cover the pan, turn off the heat and leave to stand for 5 minutes.
5. Use 2 forks to mix in the coriander and adjust the seasoning, adding more salt if necessary. Serve with chapatis and raita.