Method :
-
Wash the rice
and drain well.
-
Wash lentils
well, removing any that float to the surface, then drain thoroughly.
-
Heat ghee in
a saucepan and fry onion gently until golden brown.
-
Remove half
the onion and reserve.
-
Add rice and
lentils to pan and fry, stirring constantly, for about 3 minutes.
-
Add hot
water, salt and garam masala.
-
Bring to the
boil, cover and simmer over very low heat for 20-25 minutes or until
rice and lentils are cooked.
-
Do not lift
the lid or stir during cooking time.
-
Serve hot,
garnished with reserved fried onion.
Note : This
is a soft kitchri with the consistency of porridge. If a drier, fluffier
result is desired, reduce water to 3 1/2 cups. Also, whole spices like
small cinnamon stick and a few whole cloves, cardamoms and peppercorns
may be used instead of garam masala.
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