KICHADI
3 cups Basmati rice
1 cup red lents
6 cups water (the same dry measuring cup you used)
2 tsp minced garlic
2 tsp ground/minced ginger
2 Tbsp chopped cilantro
1 Tbsp chopped mint
2 Tbsp chopped onions
1/2 cup chopped tomatos
1 three-inch stick of cinnamon
4 pods of cardamom
4 cloves
3 bay leaves
1/2 tsp turmeric
1 Tbsp oil (optional)
salt to taste (or use bouillon granules)
Mix together. Cook as you would rice in a rice cooker or in a microwave.
Recipes by Fylvia Fowler Kline and Malliga Masala
(copyright Fylvia Fowler Kline. Email info@MalligaMasala for permission to reprint)