Creamy Lentil "Risotto" (Kichdi)

1. 1

   Rinse the rice and lentils in several changes of water, and let soak for 1-4 hours. Drain.

2. 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).

3. 3

   Reduce heat and add turmeric and salt.

4. 4

   Cover and let simmer on LOW heat until rice and lentils are tender, about 30mins.

5. 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.

6. 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).

7. 7

   In a small saucepan, heat ghee and then add the cinnamon stick, bay leaves, cloves, cardamom and cumin seeds.

8. 8

   When they are fragrant and splutter, add the onion and garlic and cook till onion is softened.

9. 9

   Pour this mixture into the lentil-rice mixture and stir to combine well.

10. 10

    Just before serving serving, drizzle with lemon juice if desired.

11. 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).

* Per serving · 4 servings · Values may vary.