KichriWash the rice and soak it for half an hour. Wash and drain the lentils.
Two mugs of basmati rice
One mug of red lentils
Three teaspoons salt
One teaspoon tomato puree
Two cloves of garlic, chopped
One teaspoon cumin
Half a teaspoon turmeric
Three onions, sliced
A pack of halloumi cheese, sliced
A teaspoon of curry powder
Three and a half mugs of water
Melt half the butter in a saucepan and fry the garlic, cumin and turmeric, and then the tomato puree. Add the drained rice and lentils and stir fry it all for a minute, then add the water, salt and the rest of the butter. Mix it all, cover the pan and boil it until the water has evaporated, then reduce the temperature to a very low simmer.
Meanwhile, heat some oil in a frying pan, add the curry powder then the onions. Cook them over a low heat until they are dark and caramelised.
Take half the rice and lentils out of the saucepan and put them aside. Put the onions and cheese on top of the rice and lentils in the pan, then add the reserved rice and lentils on top. Cover the pan and keep warm. If you're my mother, invert it onto a round plate so it looks like a cake. If you're me, tip it over any which way. Serve with Greek yoghurt on the side. Here again, there's divergence. My parents spoon the yoghurt over the top. My brother and I smush the yoghurt into the kichri and very delicious it is too.