Kitcheri

1 cup rice

1 cup dhal

1 tsp jeera seeds

1 tsp mustard seeds 1 sprig curry leaves 1 chopped onion 2 green chillies ½ block butter / ghee 1 tsp salt

1 tbs oil

1 tsp turmeric

1 tsp sugar

Wash and parboil the dhal for 20 minutes. Add the salt and 1 tbs oil.

Add the washed rice and cook it with the dhal, adding a cup of water at a time to prevent scalding.

Boil until the rice is soft and then set aside. Melt the butter or ghee in a heavy-based pan.

Fry the onions and curry leaves. Add the jeera and mustard seeds with chillies. When the seeds splutter, add the turmeric and sugar.

Add the braised onions to the kitcheri and simmer.

Serve with tomato chutney and pickle.