Masoor Daal ki Khichdee

Ingredients

• 1-cup (180 g) basmati (long grain rice)
• ½ cup (90 g) Sabut Masoor ki daal (Egyptian lentils)
• 2 tbsp ghee (clarified butter)
• 1 tsp jeera (cumin seeds)
• 1 tbsp chopped ginger
• 1 tsp chopped garlic
• 1-cup (250 g) onions thinly sliced
• 2 tsp powdered dhania (coriander seeds)
• 2 tsp salt or to taste
• ¼ tsp garam masala
• ½ tsp chilli powder
• 2-3 chopped green chillies, or to taste
• 2 tbsp chopped hara dhania (coriander leaves) for garnish

Preparation

• Pick and wash the rice and daal and soak in water for 1 hour, at least.

• Heat the ghee in a heavy based saucepan and add the jeera. When the seeds splutter, add the ginger, garlic and the onions, and sauté till the onions are transparent. Add the dhania powder, salt, garam masala, chilli powder and turn around a few times till well mixed.

• Add the rice and the daal, and sauté over high heat, till well mixed and excess water dries up. Add green chillies and 3 cups water, and bring to a boil. Lower the heat, cover and simmer for 15 minutes, by which time the `khicdee' should be cooked.

• Serve hot garnished with the hara dhania.