- 1 cup of long grain basmati rice
- 1 cup of red lentils
- 2 1/2 tablespoons of ghee
- 2 medium onions, chopped
- 5 cups of hot water
- 2 1/2 teaspoons of salt
- 1 1/2 teaspoons of garam masala
Wash the rice and drain.
Wash lentils and remove those that float, then drain. Heat ghee in a pan, and cook the onion brown. Reserve half.
Add the rice and lentils in the pan and fry for 3 minutes stirring constantly.
Add hot water, salt and garam masala and bring to boil.
Cover and cook over very low heat for 20 minutes, until rice and lentils are cooked. Leave covered and do not mix during cooking.
Serve hot, garnished with onions that have been reserved.
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