by Tarla Dalal
4/5 stars 100% LIKED IT
Added to 7 cookbooks
This recipe has been viewed 10918 times
A Lebanese khichadi flavoured with whole garam masalas. Rose water and milk add richness to the preparation.
- Heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
- Clean, wash and soak the rice and masoor dal separately for 10 minutes. Drain and keep aside.
- Put 4 cups of water to boil.
- Heat the ghee in a broad pan, add the onions and garlic and sauté till the onions are translucent.
- Add the rice and masoor dal and sauté for 5 minutes.
- Add the hot water and simmer for 5 minutes.
- Add all the remaining ingredients, except the fried onions, cover with a lid and cook till the rice and dal are done.
- Remove the cinnamon and cloves and discard them.
- Separate each grain of rice lightly with a fork.
- Serve hot garnished with fried onions.
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