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Ingredients
- 1 cup rice
- 1/3 cup lentils
- 1/2 cup sliced onion
- 1-tsp. cumin seeds
- 1/2 inch cinnamon stick
- 2 cloves
- 1 brown cardamom pods, split or bruised
- 10-12 peppercorns
Method
- 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 caramelise 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.
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