Jurrud or Yellow-tinted Kitcheeree

Ingredients

• 1 cup Basmati rice, rinsed (Rinsed until water runs clear)
• 0.5 cup Split red lentils (masoor dal), rinsed (Can substitute with moong dal)
• 3 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
• 0.5 teaspoon Turmeric powder (Or use a pinch of saffron threads for more delicate color)
• 1 pinch Saffron threads (optional) (Alternative to turmeric for a more refined color)
• 1 teaspoon Salt (Adjust to taste)
• 3 cups Water (For cooking rice and lentils)
• 1 teaspoon Cumin seeds (Optional, for tempering)

Instructions

1. 1Rinse the basmati rice and split red lentils separately under cold running water until the water runs clear. Drain well and set aside.
2. 2Heat the ghee in a heavy-bottomed pot over medium heat. Add the turmeric powder (or saffron threads) and stir for 10-15 seconds until fragrant and the ghee takes on a golden color.
3. 3Add the drained rice and lentils to the pot with the colored ghee. Stir well to coat all the grains evenly with the ghee and turmeric or saffron. Fry for 2-3 minutes, stirring frequently to prevent sticking.
4. 4Pour in the water and add salt. Stir well to combine all ingredients. Bring to a boil over high heat.
5. 5Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes without stirring, until the rice and lentils are tender and the water is absorbed.
6. 6Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork before serving. The kitcheeree should have a soft, porridge-like consistency with a beautiful golden-yellow color throughout.