Title: Channa daal khichiri - lentils & rice with
 Categories: Vegetables, East/orient
      Yield: 4 Servings
 
      1 c  Rice
    1/3 c  Lentils
    1/2 c  Sliced onion
      1 ts Cumin seeds
    1/2    Inch cinnamon stick
      2    Cloves
      1    Brown cardamom pod,
           -split or bruised
     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.