Lentil Rice



The Arabs call it Mujadara and in Indian recipes it is known as Kichiri. It is delicious by any name and I call it simply Lentil Rice. There is more masala added in the Indian recipes than the Arabic recipes. Some Arabic recipes call for chicken bouillon or maggi cube which I do not use due to the chemical additives. It also detracts from the natural flavour of the lentils which has its own unique "umami" taste.

Ingredients for Lentil Rice:
1/2 cup lentil (soaked, washed & drained)
Ghee , Butter or Olive oil
5-6 cardamom pods (crushed)
Some mint and coriander leaves (whole leaves do not chop)
1 tbsp chopped onions
1 cup basmati rice (soaked, washed & drained)
Salt & pepper to your taste
2 cups water
1 tbsp sliced fried onions

Method:
Saute the drained lentils in oil. Add the cardamoms (crushed a little) and saute until the lentils turn slightly brown. You may use other masala such as cinammon, cumin or coriander powder. I just like the subtle fragrance of the cardamoms. Add the chopped onions and leaves; and saute till fragrant. Add the drained rice, salt, pepper and water.

Cook until water has evaporated. Add the fried onions. Fluff the rice gently, turn off the gas, keep covered for at least 10 minutes before serving. Serve it with your favourite stir fry, salad or curry. In this recipe, the lentils will be somewhat crunchy against the soft but not mushy rice. I lke my rice pretty separated, not mushy. Please add more water and cook longer if you prefer mushy rice.