MASAALAY WALI KHICHRHI - Spicy rice and lentil

Masaalay wali Khichrhi   مسالے والی کھچڑی

Soak in water an hour or two prior to cooking:
     1/2 KILO BASMATI RICE
     1/4 KILO PIGEON PEAS (SPLIT RED GRAM)

Heat
      1 CUP MUSTARD OIL until mustard odor is gone; then fry
      2 MEDIUM ONIONS finely chopped; until reddish brown then add:
      1 TEASPOON GARLIC PASTE
      1 TEASPOON GINGER PASTE
      2 TEASPOON RED CHILI POWDER
      1/4 TEASPOON TURMERIC and fry till turmeric odor has gone
then add:
      drained rice and lentils with
      4 CUPS OF WATER
      SALT TO TASTE
cook until peas are soft, add boiled water if needed. It should be soft and moist when ready.

Make 'Dhaniay ki chutney' coriander chutney:
Blend:
       7-8 GREEN CHILI FRESH
       1/2 BUNCH OF CORIANDER
        1 TABLESPOON WHITE CUMIN
       SALT
       ACHAAR PIECE (if you have it)
       CLARIFIED BUTTER
       WATER
The chutney should be watery and thickish.

Mix chutney with khichrhi and ENJOY!!!!