King Karim Khichri

Found this on the net and adapted it slightly. I have noted my changes.

Ingredients:
1 cup Basmati rice 1 cup Lentils (toor dal, split moong dal or masoor dal) I used split moong
1 cup Green peas (I used frozen peas)
2 tablespoons of oil
1 tablespoons of butter Note: I omitted the butter.
1/2 tsp of cumin seeds
3 bay leafs
3 cardamom pods
1 inch size cinnamon broken into 2 pieces
Dry red chilies
1/2 tsp fennel seeds
1 inch size ginger, finely chopped
3 pods of garlic, finely chopped
3 green chilies - medium hot, sliced into half length-wise
1 large onion finely chopped
1 large tomato finely chopped
1 tsp red chili power
1 tsp garam masala powder
1/2 tsp of black pepper powder
Pinch of Saffron (add it to the warm milk) Note: I omitted the milk and just added the saffron
1/2 cup of milk, warmed Note: I omitted the milk
1 tsp of salt - adjust to taste
1 tsp of sugar - Note: I omitted the sugar and it came out fine
4 cups of water
Mint and coriander leaves finely chopped for garnishing


Method

1. Soak lentils overnight.
2. The next day, rinse the lentils. Wash rice and add to lentils
3. Heat oil and butter (remember, I omitted the butter)
4. When oil is hot, add cumin seeds, bay leaf, cinnamon sticks, cardamom pods, dry red chilies, onions, green chilies, ginger, garlic and fennel seeds. Saute all until the onions turn limp and light brown.
5. Add tomatoes, red chili powder and black pepper powder. Saute for 3-4 minutes.
6. Add green peas and saute for 3-4 minutes
7. Add the rice and lentils, salt and sugar (I omitted the sugar). Saute for 5 minutes stirring continually until the rice is light brown.
8. Add the water (I added hot water), milk and ghee. (Again, I omitted the milk and ghee and added an additional 1/2 cup of water instead of the milk). Give it a good stir.
9. Add a pinch of saffron and garam masala powder.
10. Bring the mixture to a boil then reduce heat and simmer until lentils are cooked.

More photos to follow