1/3 cup mung dhal
1 cup American Long Grain rice
1 cinnamon
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon ghee
Several slices of onion
1/3 cup water

In a small bowl, wash the mung dhal and leave to soak for 15 minutes.  Wash the rice and set aside.

In a medium size pot, bring water to a boil with cinnamon, turmeric, and salt.  Once boiling, lower the heat to medium-high, and add the rice and mung dhal.  Cook until the rice is al dente, about 7-10 minutes.

While the rice is cooking, in a small frying pan, heat the ghee and add slices of onion.  Over medium heat, saute until golden brown.

Drain the rice into a colander, and wipe the pot.  Place the rice into the pot once again, along with the water and golden brown onions on top.  Steam the rice over lower heat, covered, for about 15 minutes.


2 thoughts on “Kichree

  1. Pingback: Butternut Squash Masala | Diary of a Pinhead

  2. Pingback: Curry Kichree | Diary of a Pinhead

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