Kichri rice (kichri chaaval)
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | medium | Onion; peeled and chopped |
| 12 | Cloves | |
| 1 | Cinnamon stick; broken up | |
| ¼ | teaspoon | Ground cumin |
| 5 | Black cardamom pods | |
| ¼ | teaspoon | Ground turmeric |
| ½ | cup | Toor dal; picked over washed and drained well |
| 1¾ | cup | Long-grain rice |
| 2 | Garlic cloves peeled and chopped | |
Melt the butter in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until it begins to brown.
Stir in the cloves, cinnamon, cumin, cardamom and turmeric and cook for 1 to 2 minutes.
Add the drained dal and continue to cook for another 3 to 4 minutes, stirring occasionally.
Add 2½ cups water and bring it to a boil. Add the rice and garlic; cover tightly. Reduce heat and simmer gently for 40 to 45 minutes.
Preparation time: About one hour.
From _Ismail Merchant's Indian Cuisine_ by Ismail Merchant. New York: Simon & Schuster, Inc., 1986. ISBN 0-671-68477-9. Pg. 187. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-26-94