Kitcheree

Preparation time : 15 minutes
Total cooking time : 30 minutes
Serves : 6
                                                                        

Ingredients :

• 1 1/2 cups (300g) basmati rice
• 1 1/2 cups split mung beans (mung lentils)
• 2 tablespoons oil
• 1 onion, sliced
• 3 bay leaves
• 1 teaspoon cumin seeds
• 2 pieces cassia bark
• 1 tablespoon cardamom seeds
• 6 cloves
• 1/4 teaspoon black peppercorns

                                                       

Method:

1. Wash the rice and beans, then drain and set aside.
2. Heat the oil in a frying pan, add the onion, bay leaves and spices, and cook over low heat for 5 minutes, or until the onion is softened and the spices are fragrant.
3. Add the rice and  beans, and cook, stirring, for 2 minutes.
4. Pour in 1.25 liters water, and season with salt. Bring to the boil, then reduce the heat to low and cook, covered, for 15 minutes.
5. Stir gently to avoid  breaking the grains and cook, uncovered, for 3 minutes, or until all the moisture has evaporated.
6. Serve hot with Indian curries.