Kitchree

1 cup rice
1 cup dal moong or red lentils
5 to 6 cups water
2 ½ teaspoonfuls salt
1 tablespoonful ghee
1 ½ teaspoonfuls garam-masala
1 cup chicken kheema



POR 4 OR 5 PEOPLE. Sort, wash and soak the rice for a few minutes. Put the
water on to boil in a large, heavy aluminium saucepan. Put in the drained
rice, and salt bring to the boil and then turn heat very low. Cook for 20
minutes, then add the well-washed and drained pulses. Mix slightly. and
keep cooking (covered) on a very low heat for another 15 minutes. By then
the rice and pulses should be quite tender, but not overcooked. If the rice is
inclined to stick, put the saucepan (covered) in the oven (Regular 3-4) to
finish off the cooking. If, however, the kitchree has too much fluid, let
it remain on the heat (uncovered) with the heat slightly higher.
When cooked, the kitchree should have the consistency of thick porridge,
but the rice and pulses should not be crushed.
Heat the ghee in a small frying pan, add garam-masala and the onions, pour this onto the kitchree. It can be kept hot in a very low oven.