From inthekitchenwithkath.com
(Adapted from a recipe on epicurious, attributed to Hema Kundargi, and published in the December 2001 issue of Bon Appétit)
Serves 4 – 6
1 cup dried brown lentils
1 cup basmati rice
1 tablespoon vegetable oil
1 cup chopped sweet onion (about ½ large onion)
1 (2-inch) piece of cinnamon stick
2 whole cloves
1 teaspoon cumin seeds
3 cloves garlic, finely chopped
4 teaspoons chopped fresh ginger
½ teaspoon turmeric
4 1/3 cups water
1 teaspoon kosher salt (or ¾ teaspoon table salt)
1 cup grape tomatoes, washed and cut in half
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice (juice from 1 large lime)
1. Rinse and drain the lentils and place in a bowl; rinse and drain the rice.
2. Heat the oil in a large skillet over medium heat.
3. Add the onion and cook, stirring occasionally, for 6 – 8 minutes, until softened.
4. Add the cinnamon, cloves, and cumin seeds and cook for about 2 minutes.
5. Add the garlic, ginger, and turmeric; cook, stirring for about 30 seconds.
6. Add the water and salt; increase the heat to high to bring the water to a boil. When boiling, reduce heat to medium and add the lentils; cook for about 8 minutes.
7. Increase the heat to high and add the rice. When it comes to a boil, reduce the heat to medium and cook for 5 minutes.
8. Cover the pan and reduce the heat to a simmer; cook for 15 minutes, until the lentils and rice are tender and the water is absorbed.
9. Stir in the tomatoes; cover and remove from heat. Let stand for 5 minutes.
10. Stir in the cilantro and lime juice and it’s ready to serve.