Kichri rice (kichri chaaval)

Yield: 6 servings

Measure Ingredient
2 tablespoons Butter
1 medium Onion; peeled and chopped
12 \N Cloves
1 \N Cinnamon stick; broken up
¼ teaspoon Ground cumin
5 \N Black cardamom pods
¼ teaspoon Ground turmeric
½ cup Toor dal; picked over washed and drained well
1¾ cup Long-grain rice
2 \N 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

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