Channa Daal Khichiri (Lentils and Rice with Onions) (vegan)
	
	
	1 cup    rice
	1/3 cup  lentils
	1/2 cup  sliced onion
	1 tsp    cumin seeds
	1/2 inch cinnamon stick
	2 cloves
	1 brown cardamom pod, split or bruised
	10-12 peppercorns
	
	  
	
	Rinse rice and lentils separately, then soak them in 2 1/2 cups of
	water for 20-25 minutes. Drain them well and put off to side.  Slowly
	dryfry onions, in heavy saucepan. When they begin to carmelize and
	brown, and exude moisture, add cumin, cinnamon, clove, cardamom, and
	peppercorns. If they stick, add a little water. Stir until onions are
	golden brown. Add 2 1/4 cups off water and put in lentils first. Let
	it come to a boil, reduce heat to a minimum, cover and cook 10
	minutes, add drained rice, stirring gently to mix lentils and and rice
	together. Cover and continue cooking for 20-25 minutes, let stand 3 or
	4 minutes before serving.
 



	
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