Rice and Lentil

Here is the recipe for Rice and Lentil.

INGREDIENTS

• One-third cup skinless Moong (yellow lentils)


• One cup uncooked basmati rice


• 1 large bay leaf


• 2 inch stick cinnamon


• 1 tsp turmeric


• 1 tbsp ghee


• Salt to taste


• Full kettle of freshly boiled water

METHODS

• Place the lentils and rice in a sieve and wash thoroughly under a cold tap, until the water runs clear.


• Put the washed rice and lentils in a medium saucepan, toss in the bay leaf and cinnamon, mix in three cups of freshly boiled water and bring the lot back to a rolling boil on medium high heat.


• As foam rises to the surface, remove it with a spoon, and then mix in the turmeric. Keep the mixture bubbling for 20 minutes adding a cup of water every time it dries out. You may need as much as two and a half cups of water to get the runny consistency of khichdi.


• When it's done, stir through the ghee and add salt to taste.

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