Channa Daal Khichiri (Lentils And Rice With Onions)

Recipe Ingredients

1 cup	160g / 5.6oz	Rice
1/3 cup	78ml	Lentils
1/2 cup	31g / 1.1oz	Sliced onion
1 teaspoon	5ml	Cumin seeds
1/2		Cinnamon stick
2		Cloves
1		Brown cardamom pod - split or bruised
10		Peppercorns - up to 12

Recipe Instructions

Rinse rice and lentils separately, then soak them in 2 1/2 cups of water for 20-25 minutes. Drain them well and put off to side. Slowly dry-fry onions, in heavy saucepan. When they begin to caramelize and brown, and exude moisture, add cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add a little water. Stir until onions are golden brown. Add 2 1/4 cups off water and put in lentils first. Let it come to a boil, reduce heat to a minimum, cover and cook 10 minutes, add drained rice, stirring gently to mix lentils and and rice together. Cover and continue cooking for 20-25 minutes, let stand 3 or 4 minutes before serving.

Source:
Chef-owner Kuldip Chand of Chandni Vegetarian Cuisine

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