Iraqi Lentils
Sharon’s’s Kitchri
2 cups basmati rice
1 cup red lentils
4 tablespoons oil, separated
1 large onion, diced
2 tomatoes, diced
1 teaspoon salt
2 teaspoons cumin
2 teaspoons turmeric
3 tablespoons tomato paste
4 cups water
Garnish:
1 medium onion, thinly sliced
1 teaspoon cumin
8 garlic cloves, cut into slivers
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Wash and drain rice.
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Wash and drain lentils.
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In large heavy-based pan, heat 2 tablespoons oil and sauté onion over low heat for 10 minutes or until golden.
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Add tomatoes and sauté for 2 minutes.
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Add rice and lentils and sauté for 2 to 3 minutes. Add salt, cumin and turmeric and stir for 1 minute.
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Add tomato paste, stir well, then slowly add water.
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Bring to boil, stir well lower heat to low and cover with tight-fitting lid.
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Cook 20-25 minutes.
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For garnish: In frying pan, heat 1 tablespoon oil, add onion and sauté until caramelized. Set aside.
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Heat remaining oil, add cumin and garlic and sauté until slightly browned.
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Garnish rice with onion and garlic mixture.
Serves 6-8.
