Spicy Long Grain Rice with Lentils

1. drain brown lentils, pour boiling hot water and do 15 min. Drain.

Sauté ginger, onion, garlic and chili in ghee until soft and lightly browned. Add cloves, cinnamon, bay spice and turmeric. Make 2 min stirring continuously.

Add drained long grain rice, brown and red lentils, mix well and pour enough water to cover the lentils and long grain rice by 3 cm. Bring to a boil and simmer on low heat for 20 min or until the liquid is absorbed.

Fold in the spring onions. Remove cinnamon stick before serving.

Tip: Instead of clarified butter, you can use butter in most cases.

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