Bhoonee Kitcheeree with Red Lentils (Mussoor Dal)
A fragrant Indian rice and red lentil dish cooked with aromatic spices and topped with crispy fried onions. This variation uses red lentils (mussoor dal) which cook quickly and create a beautiful golden color.
Ingredients
- 1.5 cups Basmati rice (Slightly more rice than lentils for traditional proportion)
- 1 cup Red lentils (mussoor dal) (Washed and drained)
- 3 large Large onions, sliced lengthwise into thin strips (About 12 onions in original recipe, scaled down)
- 4 ounces Ghee (About 1/2 cup; can substitute with clarified butter)
- 6 slices Fresh ginger, sliced (Green ginger preferred)
- 8 whole Black peppercorns, whole
- 1 tablespoon Salt (Adjust to taste)
- 6 whole Cloves, whole
- 4 pods Green cardamom pods
- 6 leaves Bay leaves
- 6 sticks Cinnamon sticks, small (About 1-inch pieces)
- 3 cups Water (Just enough to cover rice and lentils)
More recipes using Red_lentils
Instructions
- 1Wash the basmati rice and red lentils separately in cold water until water runs clear. Drain thoroughly in a colander, allowing all water to drain completely.
- 2Cut the onions lengthwise into fine, thin slices.
- 3Warm the cooking pot first (to prevent sticking), then add the ghee and heat until it begins to bubble.
- 4Add the sliced onions to the bubbling ghee and fry, stirring frequently, until they turn a bright golden brown color. Remove immediately and set aside on a plate.
- 5Add the drained rice and red lentils to the remaining ghee in the pot. Fry, stirring frequently, until the rice and lentils have absorbed all the ghee and are lightly toasted.
- 6Add the sliced ginger, peppercorns, salt, cloves, cardamom pods, bay leaves, and cinnamon sticks to the pot. Mix well together with the rice and lentils.
- 7Add just enough water to completely cover the rice and lentil mixture (about 3 cups). Stir once, then place a good-fitting lid on the pot and bring to a boil over medium-high heat.
- 8Reduce heat to low and simmer, covered, until all water is absorbed and rice and lentils are tender, about 20-25 minutes. Reduce heat gradually as water is absorbed. Occasionally shake the pot or gently stir with a wooden spoon to prevent burning. Do not over-stir or the rice will become mushy.
- 9Serve the kitcheeree hot, topped with the reserved fried onions which serve as both garnish and relish.
