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1
Rinse the rice and lentils in several changes of water, and let soak for 1-4 hours. Drain.
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2
Add enough water to cover the lentils and rice by 1 inch, and bring to a boil (try to remove any foam that may rise to the top during this process).
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3
Reduce heat and add turmeric and salt.
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4
Cover and let simmer on LOW heat until rice and lentils are tender, about 30mins.
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5
Keep checking to see if water needs replenishing, you don't want it to dry out. Stir often so it doesn't stick at the bottom.
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6
Keep adding water till rice is overcooked (grains no longer separate) and you have a thick porridge-like consistency. (You have to play it by ear and add water to thin the consistency or increase heat for a thicker mixture).
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7
In a small saucepan, heat ghee and then add the cinnamon stick, bay leaves, cloves, cardamom and cumin seeds.
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8
When they are fragrant and splutter, add the onion and garlic and cook till onion is softened.
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9
Pour this mixture into the lentil-rice mixture and stir to combine well.
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10
Just before serving serving, drizzle with lemon juice if desired.
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11
(Note: This dish is best served hot immediately. It will thicken a lot as it cools, so if you plan to reheat it, add more water as you reheat it, till it's a soupy consistency again).
