|
Ingredients
|
Quantity
|
|
Rice
|
1 cup
|
|
Lentils
|
1/3 cup
|
|
Cumin seeds
|
1 tsp
|
|
Cinnamon stick
|
½ “
|
|
Cloves
|
2
|
|
Brown cardamom pod – split or bruised
|
1
|
|
Pepper corns
|
10 to 12
|
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 rice together. Cover and continue cooking for 20-25 minutes, let
stand 3 or 4 minutes before serving.
