Ketchri

(Rice with red Lentils)

• 2 cups uncooked long-grain rice (preferably Basmati)
• 1 cup dried red lentils
• 2 cups water
• 1 teaspoon tomato paste
• ¼ teaspoon white pepper
• 1 level teaspoon ground turmeric
• 1 tablespoon salt (or to taste)
• 1 rounded tablespoon ground cuminseed
• 125 grams butter

• Wash the rice and soak for at least 2 hours, or overnight.
• Wash lentils and soak for about 30 minutes.
• Place water, tomato paste, pepper, turmeric, salt, ground cuminseed and ½ the quantity of butter in a heavy-bottomed pot, (preferably Teflon coated) and bring to the boil.
• Drain the soaked rice, add to the boiling water, and allow to cook for about 3 minutes, or until practically all the liquid is absorbed.
• Drain the lentils and add to the rice.
• Mix thoroughly but gently in order not to break the grains of rice.
• After about 5 minutes, add remaining butter, cut into small pieces, on top of the rice. After a few minutes, mix gently to blend the butter evenly through the rice
• Cover and let steam over VERY LOW HEAT for about 45 minutes. (Be careful not to let the bottom of the rice burn.)
• Turn on to a platter.
• This rice is usually served with plain yogurt.

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Updated: 16 October 2006

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