Cooking with Rena Lee

Tips: This is a versatile indian side dish, and can also be served as a winter lunch dish with tomatoes and yogurt.

Prep Time: 10 min
Cook Time: about 30 min

Yield:4

INGREDIENTS:

2 tbsp	pure or vegetable ghee, or butter
1	red onion, finely chopped
1	garlic clove, crushed
1/2	celery stalk, finely chopped
1 tsp	ground turmeric
1/2 tsp	garam masala
1	fresh green chile, seeded and finely chopped
1/2 tsp	cumin seeds

DIRECTIONS:

Heat the ghee or butter in a large, heavy-bottomed pan. Add the onion, garlic, and celery to the pan and cook for 5 minutes, or until soft.
Add the turmeric, garam masala, chopped green chile, cumin seeds, and cilantro. Cook over medium heat, stirring constantly, for 1 minute, or until fragrant.
Add the rice and lentils and cook for 1 minute, until the rice is translucent.
Pour the vegetable juice and stock into the pan and bring to a boil over medium heat. Cover and simmer over low heat, stirring occasionally, for 20 minutes, or until the lentils are cooked (they should be tender when pressed between 2 fingers).
Transfer the kitchouri to a warmed serving dish and serve piping hot.