Red Lentil Kitcheri (vegetarian)

Ingredients

• 2 Brown onions, sliced
• 2 Cinnamon sticks (4 cm)
• 6 Cloves
• 10 Peppercorns
• 3 cups Basmati rice, washed until water runs clear & drained
• 1 cup Red lentils, washed until water runs clear & drained
• 150ml Canola Oil
• 6 Garlic cloves, sliced
• 3 Bayleaves
• 1 jar CARROT MESCUT
• 6 cups Boiling water
• 2 tablespoons Salt

Directions

Pre heat oven to 200° and have water on boil. Heat oil in heavy based pot with lid suitable for oven. When oil is hot add garlic, cloves, peppercorns and cinnamon. Fry till golden brown, then stir in sliced onion. Cook until sweated through and brown.

Add drained rice and lentils and stir thoroughly until mixture is glossy and coated with oil (sealed).
Add boiling water, bay leaves, salt and stir, making sure all rice and lentil grains are off the base and sides of pot. The amount of water is crucial to achieving light separate grains of rice!
As soon as the mixture comes to the boil, put the lid firmly on and put on bottom tray of oven.
Bake for exactly 25 minutes without opening oven at all (also crucial). Remove from oven and allow to rest with lid on for 5-10 minutes.
Take the lid off and the beautiful aroma of Kitcheri will fill your kitchen. Serve hot with Carrot Mescut on the side. This makes a wholesome vegetarian meal.
If non-vegetarian simply chop 4 skin-less, bone-less chicken thighs into cubes and add to sliced onion and fry well. Then proceed as above.