KITCHRI
2 cups basmati rice, washed and drained
1 cup red lentils, washed and drained
1/4 cup extra virgin olive oil
1 large onion, finely diced
4 Roma tomatoes, diced
2 tsp cumin
2 tsp turmeric
2 tsp kosher salt
1 tsp fresh ground black pepper
4 Tbsp tomato paste
4 1/2 cups water
Topping
1/4 cup extra virgin olive oil, divided
1 onion, sliced into thin half moons
8 garlic cloves, cut into thin slivers
1 tsp cumin
In a large heavy pot, heat 1/4 cup oil over medium heat. Add onions and sauté for 5-7 minutes, until softened. Add tomatoes and sauté for 2-3 minutes. Add cumin, turmeric, salt and pepper and sauté for 2 minutes.
Pour in the rice and lentils and sauté for 2 to 3 minutes. Add the tomato paste and stir well to combine. Cover with water, stir well and bring to a boil.
When most of the water has evaporated, reduce heat to lowest setting and cover with a tight-fitting lid. Cook for 30 to 40 minutes.
In a frying pan, warm half the oil over, medium high heat. Add the onion, reduce heat and sauté until caramelized. Set aside.
Heat the remaining oil, add the garlic and sauté for 2 minutes, then add the cumin until garlic is golden brown.
Garnish the rice with the onion, garlic and cumin mixture.
