Geela Kitcheeree (Wet Rice and Lentil Pilaf)

Ingredients

• 1 cup Basmati rice, rinsed (Rinsed until water runs clear)
• 0.5 cup Split lentils (moong dal or masoor dal), rinsed (Yellow split lentils work best)
• 3 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
• 1 medium Onion, thinly sliced
• 0.5 teaspoon Ground turmeric (For color and flavor)
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt (Adjust to taste)
• 4 cups Water (Extra liquid creates the wet consistency)
• 1 teaspoon Fresh ginger, minced (Optional)
• 2 whole Green chilies, slit (Optional, adjust for heat preference)

Instructions

1. 1Rinse the basmati rice and split lentils separately under cold running water until the water runs clear. Drain well and set aside.
2. 2Heat the ghee in a large heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the sliced onions and fry, stirring frequently, until they turn golden brown, about 7-8 minutes.
3. 3Add the turmeric, minced ginger, and slit green chilies (if using) to the pot. Stir for 30 seconds until fragrant. Add the drained rice and lentils to the pot and stir gently to coat with the ghee and spices. Fry for 2-3 minutes, stirring frequently to prevent sticking.
4. 4Add the water and salt to the pot. Stir well to combine. Bring to a boil over high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer gently for 25-30 minutes, stirring occasionally, until the rice and lentils are very soft and the mixture has a wet, porridge-like consistency. Add more water if needed during cooking.
5. 5Remove from heat and let the kitcheeree rest, covered, for 5 minutes. Stir gently before serving. The consistency should be moist and soft, similar to a thick porridge. Serve hot as a main dish or side.